Roast Chicken with Dijon Mustard-Thyme Sauce
Ingredients
1⁄2 cup Dijon mustard
1 tablespoon fresh thyme, stems removed
3-4 boneless, skinless chicken breasts
2 tablespoons butter
1 1⁄2 cups chicken broth
1⁄4 cup heavy cream
Instructions
1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.
2. Bring chicken to room temperature and heat oven to 350*F. Melt butter in a skillet. Add chicken and cook over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a baking sheet lined with parchment paper. Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.
3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to 3⁄4 cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into hand blender cup and blend well. Serve chicken with pan sauce.
Comments
This recipe is from Cook’s Illustrated 1993. The very first year of the magazine! I think the flavors of the dish were great, but the sauce was way too thin. Next time I’ll reduce it quite a bit more before blending it. Otherwise, this is a nice way to prepare chicken with a nice pan sauce.
Shown here with Linguine with Garlic Cream Sauce.
Cook’s Illustrated 1993