Roast Chicken with Dijon Mustard-Thyme Sauce
Sarah
ingredients
- 1/2 cup Dijon mustard
- 1 tablespoon fresh thyme , stems removed
- 4 chicken breast halves
- 2 tablespoons butter
- 1 1/2 cups chicken stock
- 1/4 cup heavy cream
directions
- 1
1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.
- 2
2. Bring chicken to room temperature and heat oven to 350°. Melt 1 tablespoon butter in a skillet. Add 2 breasts and cook, skin side down, over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a roasting pan. Repeat cooking process with remaining chicken, adding another tablespoon butter, if necessary. Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.
- 3
3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to 3/4 cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into an appropriate container. Submerge an immersion blender and blend until sauce is smooth and frothy. Place a piece of chicken on each of 4 dinner plates. Spoon a portion of sauce over each piece of chicken and serve immediately
Source: Sarah
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