Chicken with Whole Grain Mustard Cream

This recipe comes from Chef Jim Ruch and is on his new One Pan Wonder DVD that teaches home cooks how to prepare recipes using the same techniques he learned in culinary school.

A classic recipe that every culinary student will learn and serve some time in their career, this one is easy to prepare at home. You can see a sample video clip from One Pan Wonder, click here. This clip sometimes takes a few moments to open depending on your Internet connection, but it's worth the wait.

Serves 3 - 4 depending on how you serve it
Cooking Techniques - Sear, Saute, Deglaze & Making a Pan sauce

• 3 - 8 oz. chicken breasts
• 2 tablespoons ground coriander
• 1/2 tablespoon crushed red pepper (more if you like it more spicy)
• 3 tablespoons fresh picked thyme
• 2 teaspoons sea salt
• 3 cloves garlic
• extra virgin olive oil
• 1 medium onion
• 1 cup heavy cream
• 3 tablespoons whole grain mustard
• 1 cup white wine

To make the marinade:

Combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl. Grate the garlic into the bowl and add 3 tablespoon of olive oil. Mix altogether. Add the chicken and toss with your hands to cover with the marinate.

Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.

30 minutes before cooking, remove the chicken from the fridge and finely dice the onion.

Pre-heat your saute pan to medium high. Add 3 tablespoons of olive oil to the hot pan. Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.

Carefully add the chicken to the pan and lower the heat to medium. Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.

Saute the chicken 2 minutes per side until golden brown and transfer to a plate. Discard any excess oil in the pan leaving just a little to cook the onions. Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.

Add 1/2 cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing) Reduce this liquid to a syrup and add another 1/2 cup of wine. Reduce the additional wine to an essence and add 1/2 the heavy cream. Reduce the heat to medium low and simmer the cream and onions until reduced by half.

Add the remaining 1/2 cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated. Now add your remaining fresh thyme leaves. Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.

Simmer, turning once until completely cooked.

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Chicken Recipes

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capon, stuffed, sauteed, baked & grilled