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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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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