VELVET CHICKEN BREAST WITH MUSTARD SAUCE
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams
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Daquri Sicola
[email protected]This recipe was a winner! The chicken was incredibly tender and juicy, and the mustard sauce was the perfect combination of tangy and creamy. I served it with mashed potatoes and green beans, and it was a delicious and satisfying meal. Highly recomme
Md Shakinur Rahman Munna
[email protected]Not my favorite. The chicken was a bit dry and the sauce was too tangy for my taste. I think I'll try a different recipe next time.
Crystal Cindo
[email protected]Will definitely make this dish again! The chicken was moist and flavorful, and the mustard sauce was tangy and creamy. I served it with rice and a side salad, and it was a delicious and satisfying meal. Highly recommend!
Mehar Shab
[email protected]Just ok.
Anum Shamoon
[email protected]This dish was a hit at my dinner party! The chicken was so tender and flavorful, and the mustard sauce was tangy and delicious. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal. Definitely recommend!
Sandra Aguilar
[email protected]Disappointed. The chicken was overcooked and the sauce was bland. I won't be making this again.
Tom Canas
[email protected]This recipe was easy to follow and the results were delicious. The chicken was tender and juicy, and the mustard sauce was tangy and creamy. I served it with roasted potatoes and a side salad, and it was a perfect meal. Will definitely be making this
Donniyyah White
[email protected]Meh.
M Nawaz Watto ji
[email protected]5 stars! This dish was amazing! The chicken was incredibly moist and flavorful, and the mustard sauce was the perfect complement. I served it over rice and it was a huge hit with my guests. Highly recommend!
Imran Arman
[email protected]Not a fan. The chicken was dry and the sauce was too tangy for my taste. I think I'll stick to my old chicken recipe.
Habibullah Mohmand
[email protected]Easy and delicious! Followed the recipe exactly and it turned out perfectly. The chicken was moist and flavorful, and the mustard sauce was tangy and creamy. Served it with roasted vegetables and mashed potatoes. Definitely a keeper!
Just Alone
[email protected]This velvet chicken breast with mustard sauce was an absolute delight! The chicken was incredibly tender and juicy, and the mustard sauce was tangy and flavorful. I served it over mashed potatoes and green beans, and it was a hit with my family. Will