I had to make this dish because I have to try as many “mustard chicken” recipes as possible, but also because this dish was included in the “Top 20 New York Times Recipes of 2014.” The beauty of this recipe is that it minimizes the boneless skinless chicken breast cooking time in order to keep the meat moist. It also utilizes a Chinese technique called velveting to doubly ensure this moistness. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. Mmmmm….
I did make a mistake though. I doubled the recipe and used very large chicken breasts- which I halved. My mistake was halving them into two smaller- but still thick pieces. I should have cut them horizontally into 2 thinner cutlets! (What was I thinking?!?) I had to increase the cooking time and I may have missed some of the beauty of this dish…. This recipe was adapted from the New York Times, contributed by David Tanis. Learn from my mistake and try this technique!
- 4 large boneless skinless chicken breasts, halved, each piece about 6 ounces
- coarse salt and freshly ground black pepper
- 4 egg whites (about 4 tablespoons)
- 8 tablespoons cornstarch
- 4 tablespoons Dijon mustard
- 4 tablespoons whole-grain Dijon mustard
- 2 teaspoons dried mustard
- 2 tablespoon grated horseradish
- 1 cup crème fraîche
- 1 1/2 cups chicken broth
- 6 tablespoons melted butter or vegetable oil
- 2 teaspoons roughly chopped thyme leaves
- 4 tablespoons snipped chives, for garnish
- 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. (I cooked until the center of the meat reached 165 degrees F.)
- 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, if desired, and serve.
One Year Ago:
Two Years Ago:
Three Years Ago: