4 thinly sliced chicken breasts
3 -4 tablespoons olive oil (for sautéing and sauce)
2 heaping tablespoons mild French mustard (such as Maille)
1 lemon, juiced Salt to taste
In a small bowl, mix the mustard, lemon juice, 1 tablespoon of olive oil and salt until combined.
In a large pan, add about 2 tablespoons of olive oil (just enough to coat the pan) and sauté the chicken until cooked through and lightly golden on both sides. If necessary, you may add more oil to the pan so the chicken doesn’t stick.
Remove the chicken from the pan, spread the mustard glaze on both sides and return to the pan, cooking for another minute or so until the chicken is smooth and glazed with the sauce.
Tip: You may add a sprig of rosemary or other herbs to the pan while the chicken is simmering in the glaze for added flavor.