No time for a fancy pants foodie picture of this recipe, we devoured this dish before I could take one! It’s perfect for a week night in that it has maximum flavor for minimum effort.
Baked Chicken with Mustard Sauce
Preheat oven to 400 degrees.
3-4 Bone-in Chicken Breasts
Salt & Pepper
2 tablespoons Butter
2 tablespoons Olive Oil
Season the chicken with salt and pepper.
Heat a heavy casserole or brasier with a lid, over medium high heat. Add the butter and olive oil.
When the butter is melted, add the chicken skin side down, and brown until golden, about 7-10 minutes.
Flip the chicken skin side up, place the lid on the pot and slide the pot into the oven.
Bake for 25-30 minutes, or until the meat registers 165 degrees on a digital meat thermometer.
For the Mustard Sauce:
2/3 cup White Wine
2 tablespoons Whole Grain Mustard
3 tablespoons Dijon Mustard
1 tablespoon Butter
Take the pot out of the oven and place back onto the stove. Take the chicken out and set aside to rest covered in foil.
Turn the stove to medium-high. Once the leftover chicken juices have come to a boil add the white wine and scrape the bottom of the pan to release and dissolve all those lovely crispy bits left on the sides and bottom of the pan.
Reduce the sauce for 5 minutes.
Add the mustard(s) and whisk until fully incorporated into the sauce. Add the butter and whisk until melted.
Add back in the chicken and spoon the sauce over to serve.
Note: The chicken breasts I bought varied in size greatly. Note the one in the above pic is HUGE, while another in that same packet was about half that size. (We’ll talk about the quality control of meat in the U.S. another time.)
Of course the cooking time for the smaller chicken breast was different from the larger ones. I checked the temp on the smaller breast at about 20 minutes and discovered it was done. I set it to rest under some foil while the larger ones got put back into the oven for 10 more minutes.
Kathleen Rear 