Panko Crusted Mustard Chicken Breasts. Crunchy, savory and delicious. A perfect mid-week chicken recipe.
You may substitute thyme for rosemary to remain true to the Martha Stewart recipe.
- 4 boneless chicken breasts skin on
- 2 tablespoon olive oil plus more for breasts
- coarse salt and freshly ground pepper
- 4 tablespoon unsalted butter at room temperature
- 2½ tablespoon dijon mustard
- .75 cup panko style breadcrumbs
- 2 tablespoon chopped fresh rosemary plus more for garnish
- .75 cup homemade or low-sodium canned chicken stock
- ½ cup heavy cream
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.