Crispy chicken breast with Mustard cream pan sauce
A french inspired, crispy but tender chicken breast served with a quick sauce made from the pan juices, spiked with a mustard tang.
Equipment
- 1 frying pan
- 1 Spatula
Ingredients
- 1 tbsp oil
- 2 chicken breasts skin on, preferrably
- 1/2 tbsp mustard dijon
- 125 ml chicken stock unsalted
- 1/2 tsp black pepper ground
- salt to taste
- 1 tbsp thickened cream
- 2 tbsp white wine
Instructions
- Season the chicken breast, liberally with salt. Place the frying pan on high heat with the oil. Place the chicken breasts skin side down. Fry until golden, around 3-5mins and flip over. Fry until golden again, around 3-5mins. Depending on thickness of the chicken breast. A meat thermometer is handy here, you want the internal temperature to be around 65-70C. * see note 1
- Remove the chicken from the pan and let it rest on the side, cover in foil if you are worried about it going cold. Pour out any excess fat from the pan and deglaze it with the white wine.
- Reduce the heat to medium and cook off the alcohol. Add in the chicken stock, mustard and pepper. Scrape any brown bits off the pan. Let the sauce simmer to reduce and thicken for 5mins, stirring.
- Once the sauce has thickened a bit and become darker and shiny, add in the cream, let it simmer for another 30 secs and remove from heat. Taste and adjust seasoning with salt. Serve immediately with the chicken.
Notes
*Note 1: Food safety advises an internal temperature of 75C for chicken to be safe. However, I like my breasts just cooked, so I remove it from the pan at 60C and let it rest to 65C. I always buy free range chicken from a reputable source that I trust. Please cook the chicken to your liking, based on your own judgement.
