It was unbelievable when I happened to pick up boneless skinless chicken breasts NOT ON SALE for $1.99/lb at my local supermarket. Totally unbelievable since I haven't seen boneless skinless chicken breasts for under $2.79/lb in a long time. So, of course I jumped on it and grabbed a few packages.
I made this the other night on a whim after I saw something similar in an email that I had received and of course didn't print the recipe so I kinda just went along with what I thought would taste good.. and O M G they were Fantastic!
1-2 lb boneless, skinless chicken breasts
2 Tbs Dijon mustard (the good stuff, not the yellow stuff)
2 cups low sodium chicken broth
1/2 tsp garlic powder
tiny pinch of red pepper flakes
1 tsp. lemon juice
Heat your pan until it's hot, but not smoking (to test that your pan is hot enough splash a little water in it and if the water sizzles and evaporates you're good to go).
Lightly spray with pan with cooking spray (I use Pam professional high heat) and place the chicken breasts in the pan. Cook the chicken over med-high heat for 7-9 minutes per side turning once more if they're not done inside (I use the really thick breasts, not the thin sliced ones, if you're using thin ones, cook 3-4 minutes per side, until they're no longer pink in the middle)
Remove the chicken from the pan and pour the broth into the pan and scrape all the bits from the bottom. We don't want those little bits of goodness to go to waste :) Add the mustard and with a fork or a whisk give it a good stir until it's fully incorporated, add in the garlic powder and red pepper flakes.
Let the sauce cook down for about 5 minutes over medium-low heat until it begins to thicken and add the chicken back into the pan along with all the juices that escaped while it was resting. Let it all cook together for another 3-5 minutes, turning the chicken once to coat all sides with the sauce.
Finish with the lemon juice and serve with rice, pasta or veggies. I served this with some steamed broccoli and it was amazing.