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Chicken Breast with Toasted Mustard Seed Sauce Recipe

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This recipe for Chicken Breast with Toasted Mustard Seed Sauce is from The Cruce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Heavy Cream
3 tbsp Dijon Mustard (I use Grey Poupon County Style / Course Ground)
¾ tsp Salt
1 tsp fresh ground Pepper
2 tbsp Mustard Seeds
6 Chicken Breast, skinless & boneless
2 tsp fresh lemon juice
4 large scallions, sliced
Directions:
Directions:
In a small pan toast the mustard seeds over high heat, shake the pan until they brown and start to pop, remove and place in small bowl.

Preheat the oven to 500º. Season both sides of the chicken with salt and pepper (I use Italian Seasoning as well). Place the chicken breast skin side up for 10 minutes or until cooked, turn head up to broil for the last few minutes to brown the skin, remove and let rest for a few minutes.

While chicken is cooking bring cream to a boil, reduce heat to low, simmer until cream is reduced by ⅓

Remove cream from heat and whisk in mustard, salt and pepper.

Once chicken is done reheat cream sauce and stir in lemon juice, scallions and mustard seeds into sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
You can add white wine to the mustard sauce as well.

I serve with Calamata Olive Sutffed Tomatoes & steamed Asparagus. Double cream sauce if you want to serve over the tomatoes.

 

 

 

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