MUSTARD-CRUMB CHICKEN BREASTS
For the mustard-lovers out there, this recipe uses 2 kinds. This savory chicken is good enough to serve to guests, along with a nice rice pilaf and some pan-steamed broccoli. From Good Food Magazine, September 1986.
Provided by JackieOhNo
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 2 T. grainy mustard and the Dijon mustard together in small bowl. Mix bread crumbs, salt, and pepper to taste in shallow bowl. Brush mustard evenly over both sides of chicken breats and coat with crumbs. Place in single layer on plate, cover lightly with plastic wrap, and refrigerate 30 minutes.
- Heat oven to 375 degrees. Heat 1 T. oil and the butter in large skillet over medium-high heat. When foam subsides, add as many pieces chicken as will fit in single layer; saute, turning once, until golden, about 4 minutes. Transfer to baking sheet. Repeat with remaining chicken, adding more oil if needed.
- Bake until chicken is cooked through (centers will be firm when pressed with finger), about 15 minutes.
- While chicken is baking, add mushrooms and all but 1 T. scallions to skillet. Saute over medium heat until golden, about 3 minutes. Pour in wine and broth and simmer, scraping loose browned bits on bottom of pan, until reduced by half. Stir in heavy cream and simmer until slightly thickened. Stir in remaining 1 T. mustard. Increase heat to high and boil until thick, 3-4 minutes. Add lemon juice, then taste and adjust seasonings.
- Transfer to serving platter. Pour sauce over c hicken and sprinkle with remaining scallions. Serve hot.
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Izuchukwu Okafor
[email protected]I love this recipe! It's so easy to make and the chicken always turns out delicious. I usually serve it with mashed potatoes and green beans.
Savage Salvage Smithing
[email protected]This recipe is a great way to change up the usual chicken breast routine. The mustard crumb crust is a nice change of pace and the chicken is always cooked perfectly.
Odi Mashairi
[email protected]I've made this recipe several times and it's always a hit. The mustard crumb crust is so easy to make and it really adds a lot of flavor to the chicken.
ngahu son
[email protected]This recipe is a winner! The chicken was moist and tender, and the crust was crispy and flavorful. I will definitely be making this again.
Saad Hashmi Official
[email protected]The chicken was juicy and flavorful, but the crust was a bit too salty for my taste.
Md Shazzad Mia
[email protected]This recipe is a great way to use up leftover chicken. I made a few changes to the recipe, but the overall flavor was still great.
Ayisha Jibril
[email protected]I'm not a big fan of mustard, but I thought this recipe sounded interesting so I gave it a try. I was pleasantly surprised! The mustard flavor was subtle and not overpowering, and the chicken was cooked perfectly. I'll definitely be making this again
Melina Sithole
[email protected]This recipe is easy to follow and the results are amazing! The chicken was cooked perfectly and the mustard crumb crust was so flavorful. I highly recommend this recipe.
Claude's Wife
[email protected]The chicken was a bit dry, but the crust was delicious. I think I might try using a different type of mustard next time.
Nica Jann
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the chicken and raved about the mustard crumb crust. I will definitely be making this recipe again.
Ahmed Elrayyan
[email protected]This mustard crumb chicken recipe is a keeper! The chicken breasts were juicy and flavorful, and the crust was crispy and golden brown. I served it with mashed potatoes and green beans, and it was a hit with the whole family.