Chef John Kanes Dijon Mustard Chick Breast Food

DIJON CHICKEN BREASTS

Steps:

• Pound chicken to 1-inch thick and season with salt and pepper.
• Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
• Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
• Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
• Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
• Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

CHICKEN BREASTS DIJON

Steps:

• Heat oven to 400 degrees.
• Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
• In small dish, mix the mustard, oil and wine.
• Place the chicken in pan and brush with mustard mixture.
• Sprinkle with pepper and mustard seed.
• Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
• Transfer to serving dish and garnish with fresh parsley.

CHEF JOHN'S DIJON MUSTARD

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

CHEF JOHN KANE'S DIJON MUSTARD CHICK BREAST

Steps:

• 1. Melt the butter in a medium skillet over low heat. Add the garlic and sauté 5 minutes, or until soft. Stir in the mustard and blend well. Remove from the heat and let cool to the touch, but do not let solidify. Using a whisk or fork, whip the mixture vigorously until it thickens and does not separate. 2. Place the breadcrumbs, parsley, and half the Parmesan in a medium bowl and mix well. 3. Dip each chicken breast in the butter mixture, then roll in the breadcrumb mixture. Press the crumbs onto the breasts to coat well. Place the chicken in a large pan, cover, and refrigerate at least 2 hours. 4. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 5. Arrange the chicken on the baking sheet and bake for 45 minutes to 1 hour, or until thoroughly cooked. Leaving the oven on, transfer the chicken to a cutting board and slice into bite-sized pieces. 6. Blend the sauce ingredients together in a small bowl, and spread a small amount on the inside of the bread bowl. 7. Place the broccoli in the bottom of the bread bowl, top with the chicken, and sprinkle with the remaining Parmesan cheese. Top with the sauce and garnish with parsley. 8. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake about 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve immediately.