Chicken With Mustard Sauce

Method

1. 1

   For the meat – On a large plate, mix the flour, garlic powder, Herbes de Provence, sugar, salt and pepper. Set it aside. Meanwhile, heat a heavy-duty non-stick or cast-iron skillet over medium heat. While it is heating, carefully add half ofthe butter and half of the olive oil to the skillet. Lightly dust the eight chicken pieces with the dry mixture and set aside. To the heated skillet, add four pieces of seasoned chicken at a time. Cook for about 4 to 6 minutes or more on the first side (time depends upon thickness of breast). Tip: Meat will be lightly golden and release easily from the pan when ready to turn. Flip the meat and continue to cook on the second side (roughly 2 to 5 minutes or more depending on the thickness of the chicken) until the meat is lightly golden and just cooked through. Remove the meat from the skillet and tent with foil. Repeat the process with the remaining oil and butter and the second batch of seasoned meat. (Don’t overcook the meat as it will be heated again in the sauce.) Set the cooked chicken aside.

2. 2

   For the sauce – Add the chopped shallots to the skillet in which you cooked the chicken. Sauté the shallots over medium-low heat for up to 2 minutes, until fragrant and softened. Add the garlic and sauté for another 30 seconds. Add the wine and increase the heat to medium-high, scraping up brown bits from the bottom of the pan. The wine will begin to bubble. Cook and stir it until most of the wine evaporates. Then add the chicken broth and bay leaf. Bring mixture to a gentle low boil. Cook, uncovered, for about 5 to 8 minutes, until sauce is somewhat reduced. Meanwhile, in a bowl, whisk together the heavy cream, mustard, cornstarch, salt and pepper. Set cream mixture aside. When the sauce is done boiling, turn the heat to a simmer. Then slowly whisk the cream mixture into the simmering sauce. Once added, briefly increase heat again to a low boil, and cook for 2 minutes, stirring frequently. Turn off heat. Now it’s time to add the chicken to the sauce.

3. 3

   Adding chicken to sauce - While the sauce is hot, remove the bay leaf and add the chicken (and meat juice) to the heated sauce in the skillet. Cover the skillet and let the chicken sit in the heated sauce for 5 minutes. (Do not lift cover during those 5 minutes). Remove cover and garnish with fresh rosemary before serving.