Friday, February 17, 2012

Crisp Mustard-Glazed Chicken

I got this recipe from Martha Stewart.  Sometimes her recipes seem too complicated or have fancy ingredients that I don't have in my pantry.  But this recipe was neither of those things!  I had all the ingredients and it was easy to make.  Word.  This chicken is tender and flavorful with a hint of honey mustard.  I thought it was delicious and a fun change from the regular chicken I make.  I will definitely be making this again!

  • 4 boneless chicken breasts, skin on
  • 2 tablespoons olive oil, plus more for breasts
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter, softened
  • 2 1/2 tablespoons Dijon mustard (I used honey mustard)
  • 3/4 cup coarse breadcrumbs
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 3/4 cup homemade or low-sodium canned chicken stock
  • 1/2 cup heavy cream
  1. Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
  2. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
  3. In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
  4. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
  5. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

No comments:

Post a Comment