January 14, 2009

Mustard Glazed Chicken

I tested this with Stone Ground mustard (my favorite!), but Dijon, Honey mustard, or a combo of any would be yummy

4 boneless chicken breasts (skin on will be crispier)

2 tablespoons olive oil, plus more for breasts
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons stone ground & 1/2 tbsp honey mustard
3/4 cup breadcrumbs
2 tablespoons chopped fresh thyme
3/4 cup chicken stock
1/2 cup heavy cream

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

Melt 2 tablespoons butter and add mustard; reserve 2 teaspoons of this mix for sauce.

Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Sear chicken about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs on both sides.

Transfer skillet to oven, roast until chicken is cooked through, 20 minutes.

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 5 minutes. Remove from heat, stir in reserved mustard mixture and serve with chicken.

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