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Lemon-Watercress Sauce

By: Dominick Romano • In: Sauces, Rubs, Etc. • Cuisine: American

To be used with the Sautéed Chicken Breast recipe or the Italian Baked Chicken Cutlets recipe.

Ingredients

  • 1 and 1/2 cups Chicken Broth (low sodium)
  • 2 tbsp Dijon Mustard
  • 1/2 cup Watercress Leaves (chopped)
  • 1/4 tsp Black Pepper
  • 2 tsp Lemon Juice
  • 1 Plum Tomato (seeded, diced)

Step by Step Instructions

Step 1: 

In the hot drippings in the skillet used to sauté chicken, add chicken broth. Heat to boiling over medium-high heat, stirring to loosen the browned bits.

Step 2:

Cook for 5 minutes or until reduced by half. Whisk in mustard and cook for 1 minute or until thickened.

Step 3:

Remove the pan from the heat. Add the watercress leaves, pepper, and lemon juice. Mix and spoon over the chicken. Sprinkle diced tomato over the top.

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