Monday, August 31, 2009

Chicken with Mustard and Garlic-Butter Sauce

This recipe came from The New Best Recipe by Cook's Illustrated

2 chicken breasts
1 beaten egg
bread crumbs
salt and pepper to taste
2 Tablespoons olive oil and 2 Tablespoons butter
1 teaspoon lemon zest

Salt and pepper the chicken breast. Make 3 separate pans with the following 3 ingredients. 1) flour 2) 1 beaten egg 3) bread crumbs. First, place the chicken breast in the pan with flour and dust both sides. Remove from flour pan and place the chicken in the beaten egg mixture. Remove from pan and place in the bread crumbs. Remove from bread crumbs. Heat the olive oil and butter to medium/high heat in a non-stick skillet. Place the chicken breast in the skillet and cook 4-5 min. on each side. Remove from skillet to a warm plate. I zested a whole lemon over the top of each chicken breast. It just added a bit of freshness that I really liked. Keep warm in a 200 degree oven tented with foil or serve immediately.
Mustard-Garlic Butter with Thyme
2 Tablespoons unsalted butter, softened
1 medium garlic clove, minced or pressed through a garlic press
1 Tablespoon dijon mustard
1 teaspoon minced fresh thyme leaves
ground black pepper
Mash all of the ingredients, inclucing pepper to taste, together in a small bowl. Serve over chicken. A side of polenta with marinara sauce is what I will serve with this dish. Recipe for polenta will follow.

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