Mustard Glazed Chicken Breasts

By bubsmoljo

Ingredients

• 4 boneless, chicken breasts with skin
• 2 Tbsp. olive oil, plus more for breasts
• coarse salt and pepper
• 4 Tbsp. unsalted softened butter
• 2 1/2 Tbsp. Dijon mustard
• 3/4 c. coarse breadcrumbs or 1/2 c. fine breadcrumbs
• 2 Tbsp. chopped fresh thyme
• 3/4 c. low sodium chicken broth
• 1/2 c. heavy cream

Details

Servings 4

Preparation

Step 1

Preheat oven to 375' Rub chicken lightly with oil and season with salt and pepper. Combine 2 Tbsp. butter with mustard; reserve 2 tsp. for sauce. Melt remaining 2 Tbsp. butter; mix with breadcrumbs and thyme, and season with salt and pepper. In a large skillet, heat oil over medium hight heat. Sear chicken skin side down until crispy about 5 mins. 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 done about 15-20 mins. Transfer cheken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 c. about 3 mins. Remove from heat and stir in reserved mustard mixture. Strain through a fine sieve and serve with chicken. Garnish with thyme.