Author Notes
This stemmed from a basic mustard chicken recipe in a widely published cookbook. I set out to create a lighter version and this is what happened! —heathercummins
Ingredients
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4 pieces
boneless, skinless chicken breast
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4 tablespoons
olive oil, divided
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salt and pepper, for seasoning
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3 tablespoons
Dijon mustard
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1/2 cup
bread crumbs
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1 1/2 tablespoons
thyme, dried/ground
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1/4 cup
light sour cream
Directions
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Preheat oven to 400 degrees F. Sprinkle chicken with a bit of olive oil, season with salt and pepper.
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Combine 2 TBS olive oil with mustard, reserving 2 tsp mustard for glaze. In a separate dish, combine remaining 2 TBS olive oil with bread crumbs and thyme, season bread mixture with salt and pepper.
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In a large skillet, heat 1 TBS olive oil over medium-high heat. Sear the chicken, until crispy for about 2 1/2 minutes each side. Remove from heat, place in shallow baking dish. Smear each breast with mustard mixture, spread a thin layer of bread crumbs onto chicken. Turn chicken over, repeat both steps.
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Place baking dish in the oven, roast until chicken is cooked through and the top is golden brown, 15-20 minutes.
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While chicken is baking, mix together remaining 2 tsp Dijon and the sour cream. Stir until well-combined. Simmer over low heat for about 5 minutes until warm.
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Place sour cream mixture on center of plate or platter in a very thin layer. Transfer the chicken to plates or serving platter on top of cream.
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