Panko Crusted Mustard Chicken Breasts

Ingredients:

4 boneless chicken breasts, skin on

2 T olive oil, plus more for breasts

0 coarse salt and freshly ground pepper

4 T unsalted butter at room temperature

2.5 T dijon mustard

0.75 c panko style breadcrumbs

2 T chopped fresh rosemary, plus more for garnish

0.75 c homemade or low-sodium canned chicken stock

0.5 c heavy cream

Yield	Servings
Source	Martha Stewart Living
Prep time	45 minutes
Recipe	Poultry
Ingredients	rosemary panko olive oil dijon cream chicken broth chicken breasts butter

Directions

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and rosemary, and season with salt and pepper.

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 oven, and roast until chicken is cooked through and top is golden brown, 15 to 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 rosemary.

Notes:

serves 4
You may substitute thyme for rosemary to remain true to the Martha Stewart recipe.

Martha Stewart Living