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Ingredients: 4 chicken breast; skin on 2 Tablespoon(s) olive oil 1 salt and pepper 1/4 Cup(s) butter; softened 7 1/2 Teaspoon(s) dijon mustard 3/4 Cup(s) coarse breadcrumbs 2 Tablespoon(s) thyme 3/4 Cup(s) chicken stock 1/2 Cup(s) heavy cream Directions: Preheat oven to 375F . Rub chicken breast with olive oil and season. Combine 2 T butter with the mustard; reserve 2 tsp of mixture for sauce. Melt remaining 2 T butter; mix with breadcrumbs and thyme and season. 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 ove, and roast until chicken is cooked through and top is golden brown, 15-20 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. Contributor: Martha Stewart Living 2/02 insert
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