This was one messy meal to prepare. It was definitely tasty, and Husband especially enjoyed it, although Baby despised it and actually pried it out of his mouth after he tried it. I liked it, but I didn't love it, so I don't know that this will be making it into our regular meal rotation. The addition of the breadcrumbs was awfully tasty, even though I was out of thyme and used sage instead. This dish reminded me a lot of a recipe I tried quite some time ago that called for making a mustard pan sauce. I wasn't very good at pan sauces then, so maybe I ought to try it again. It's all one skillet, and no prep bowls, so it would certainly make fewer dirty dishes...
Crisp Mustard Glazed Chicken Breasts
adapted from MarthaStewart.com
4 boneless chicken breasts, skin on
2 tbsp olive oil, plus a little more
Coarse salt and black pepper
4 tbsp butter, softened
2 1/2 tbsp Dijon mustard
3/4 cup coarse breadcrumbs (think stuffing)
2 tbsp fresh thyme, chopped fine
3/4 cup chicken stock
1/2 cup heavy cream
1. Preheat the oven to 375. Rub chicken breasts lightly with olive oil and season with salt and pepper.
2. Combine 2 tbsp butter with the mustard. Reserve 2 tsp and set aside. In a small saucepan, melt the other 2 tbsp butter; mix with breadcrumbs and thyme (or sage - I was out of thyme and used sage). Season with salt and pepper.
3. 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; sprinkle with breadcrumbs.
4. Transfer skillet to oven and roast until chicken is cooked through, 15-20 minutes.
5. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to about 3/4 cup, about 3 minutes. Remove from heat, stir in reserved mustard mixture. Strain through a fine sieve and serve with chicken.