Fast & Easy Recipe For Crisp Mustard-Glazed Chicken Breasts

Sunday Dinner: Mustard-Glazed Chicken Breasts

September 27, 2009

As the days shorten and the weather grows chillier, I've decided to give my barbecue grill a much-needed rest (for now). Instead, I'll be taking Sunday's dinners back into the kitchen, where, I'll turn my attention to America's favorite dinner meat: chicken.

Convenient, healthy, affordable, and delectable, this staple protein comes through time and time again. Today, I'm searing all-purpose breasts in a hot skillet, then cooking them in the oven for a golden brown and crispy skin. I'll serve the chicken with a zippy mustard sauce. Craving chicken yet? Then read more.

From Martha Stewart Living

Crisp Mustard-Glazed Chicken Breasts

Ingredients

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
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

Directions

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
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.
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.
Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 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 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

Serves 4.