- 1 Tbsp. minced fresh garlic
- 1 Tbsp. chopped fresh rosemary leaves
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ cup Dijon mustard
- 6 large boneless, skinless chicken breast
- 1 cup plain bread crumbs
- 1 cup all-purpose flour
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. granulated garlic
- 1 tsp. paprika
- ¼ cup olive oil
- 2 cups thinly sliced mushrooms
- 4 scallions, thinly sliced
- ½ cup dry white wine
- ½ cup canned chicken broth (or chicken stock seasoned to taste)
- ½ cup heavy cream
- 1 Tbsp. Dijon mustard
- 1 tsp. lemon juice
- 4 Tbsp. butter, cut into little cubes, at room temperature
- Sat and freshly ground pepper to taste
Mustard Crumb Chicken w/ Mushroom Beurre Blanc
For the Marinade:
Mix the garlic, rosemary, salt, pepper, and Dijon mustard in a large, non-reactive bowl. Toss the chicken breasts in the marinade, cover, and refrigerate overnight.
For the Breading & Browning:
Mix all breading ingredients together in a bowl and then spread the mixture evenly on a baking pan. Bread the marinated chicken breasts (with some of the mustard marinade clinging to them), one at a time, pressing the breading on gently and shaking off any excess.
Place the breaded chicken breasts in a single layer on a sheet pan lined with parchment paper, cover, and refrigerate for 30 minutes. Preheat oven to 375º F.
Heat half the olive oil in a large skillet set over medium-high heat until hot, but not smoking. Sauté three of the chicken breasts until golden brown on both sides; transfer to a baking pan.
Add the remaining olive oil, heat it as above, and repeat the process with the remaining three chicken breasts. Turn off heat (leave any remaining oil in the pan) and bake the browned chicken breasts 10-15 minutes or until fully cooked.
For the Mushroom Beurre Blanc:
While the chicken breasts are baking, heat the remaining olive oil in the previously used skillet over medium-high heat until hot but not smoking. Add the sliced mushrooms and all but 1 tablespoon of the sliced scallions (for garnish) and sauté for 3-5 minutes. Pour in the white wine and chicken broth; stir, and reduce by half. Stir in the heavy cream, Dijon mustard and lemon juice and continue cooking until thickened (3-5 minutes).
Remove from heat and whisk in the butter pieces, a few at a time (waiting until the previous pieces have dissolved before adding more), until all are incorporated into the sauce. Adjust seasoning and hold warm until ready to serve.
When the chicken breasts are done, transfer to a serving platter (or individual plates), portion the Mushroom Beurre Blanc over them, and garnish with the reserved sliced scallions.