|
Herb
Stuffed Roast Chicken Breast with Lemon and Whole Grain
Mustard Sauce |
Yield: 6 servings
I like to think of chicken as a blank
canvas for flavor. To make the herbs stand out they
are chopped and stuffed under the skin of the breast.
It not only makes a pretty presentation but the herbs
perfume the chicken throughout and keeping the skin on
guarantees moistness. Because lemons can vary in their
juice content taste the sauce and if it's too acidic add
either a little more stock or butter to balance. Serve
over a nice rice pilaf to soak up all the juices.
Ingredients
|
6 each |
|
Chicken
breast with skin |
|
4 sprigs |
|
Fresh Italian parsley, chopped |
|
8 leaves |
|
Fresh basil, thinly sliced |
|
4 sprigs |
|
Fresh rosemary, chopped |
|
2 sprigs |
|
Fresh thyme, chopped |
|
to taste |
|
Kosher salt and freshly ground
black pepper |
|
2 tablespoons |
|
Extra
virgin olive oil |
|
1 cup |
|
homemade chicken stock, or canned (preferably Swanson's
Organic Low-Sodium Chicken Broth) |
|
2 each |
|
Lemons, juiced |
|
2 tablespoons |
|
Whole grain mustard |
|
4 tablespoons |
|
Unsalted butter |
| 1/4
cup |
|
Fresh Italian parsley, minced |
Method
1. Preheat the oven to 450°F .
2. Mix the herbs together in a small bowl.
Loosen the skin under the chicken breast and insert the
herbs. Season the chicken generously with salt and pepper
on both sides.
3. Heat an ovenproof skillet (cast iron is good here)
large enough to do the chicken breasts in two batches over
high heat. Add the olive oil and coat the pan. As soon as
you see wisps of smoke carefully add the chicken skin-side
down. Sear the chicken and turn down the heat to medium.
Cook until the skin has turned golden brown and crisp,
about 5-7 minutes. With tongs, carefully turn the chicken
skin side up and place in a baking pan large enough to
hold all breasts.
4. Put the baking pan in the oven and cook until the
chicken is deep golden brown and the juices run clear from
the thickest part when pricked. About 10-15 minutes. When
it is done, remove the chicken to a cutting board with a
pair of tongs. While chicken is cooking prepare the sauce.
5. Pour off all but a tablespoon of fat from the skillet.
Return the skillet to medium-high and add the chicken
stock and lemon juice to deglaze the pan. Use a wooden
spoon to scrape up the fond (brown crust) on the bottom of
the pan. Reduce this liquid by half, about 3-4 minutes.
This allows the flavors to concentrate.
6. Turn down the heat, add the mustard, stir with a wire
whisk. Add the butter, one tablespoon at a time and whisk
until creamy. Make sure each piece of butter has been
incorporated before adding the next piece. Season with
salt and pepper and stir in half the parsley.
7. To serve: Spoon the sauce onto plates or a platter and
place chicken on top. Sprinkle with remaining herbs.
Wine
Pairing: Courtesy of
The Wine Cellars of Annapolis
2003 Joseph Phelps Pastiche White
California
This ripe, fresh blend of classic
Marsanne and Roussanne
Rhône grapes with Chardonnay is
marked by bright, concentrated flavors of apple and peach
offset by slight floral notes which carry into the clean
finish.
$12.99 per bottle /
$155.88 per case |
