Ree Drummond's Mustard Herb Chicken Cutlets | The Pioneer Woman | Food Network

This is Ree's go-to recipe when she needs a quick and easy dish to entertain company! These cutlets are seared till golden, then tossed in a rich mustard herb sauce and served with garlic spinach. #ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenCutlets #MustardHerb Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/43KBQip Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mustard Herb Chicken Cutlets and Garlic Spinach RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 45 min Yield: 4 servings Ingredients Four 6-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 4 tablespoons salted butter 1 tablespoon olive oil 3 cloves garlic, minced 1 cup dry white wine 2 heaping tablespoons grainy mustard 1 cup low-sodium chicken broth 1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish Garlic Spinach, recipe follows Garlic Spinach: 2 tablespoons olive oil 2 garlic cloves, minced Two 10-ounce packages baby spinach leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice of 1/2 lemon Directions Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner. Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes. Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir. Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs. Garlic Spinach: Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two. Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ree Drummond's Mustard Herb Chicken Cutlets | The Pioneer Woman | Food Network    • Ree Drummond's Mustard Herb Chicken C...