Hi, friends! Can you believe we are already half-way through August?? My family has so many birthdays this month, including my grandma, mom, me, and baby girl – who will be TWO in just over a week! Crazy, right?? So, you know I’ve been in full party-planning mode the last few weeks, and let’s just say that J has been less than thrilled with all the boxes arriving at our house. I tried to explain to him that I am truly buying minimal things. Some decorations, plates, cups, utensils, a few small games for the kids to play with, and her gifts. I make all the themed food and desserts myself, so that is my “crafty” contribution. I don’t go above and beyond with the decor…I just don’t have it in me, no matter how much I’d like to for amazing pictures. Besides, she’s TWO. She couldn’t care less, nor will she remember, what the party was decorated like. I mean, if we’re being honest, she won’t remember the party at all.
Am I alone in this thinking? Do you do all-out theme parties – decor and all? I love seeing those kind of party pictures that other people do, I’m just not that kind of talented. I’m the cooking/baking mom. Not the crafty mom. Sorry kiddo. I’ll post pics and an update after her party, at the end of the month, in Baby Bites!
In the meantime, why don’t we talk about this delicious crispy chicken with mustard cream sauce??
I first made this recipe seven years ago. That seems crazy to me. I mean, crazy because I don’t recall making it since then. And it’s amazing, y’all.
I would say that I make chicken dishes a couple of times a week (more than that and J protests), so I try to keep it interesting. You know, variety and such. Well, one sure way to make a winner winner, chicken dinner, in my house is to top it with a delicious sauce. And this sauce…this creamy sauce with tangy Dijon mustard and fresh basil is definitely a winner.
The toddler is a pretty good eater most of the time, and she loved this chicken. And the Brussels sprouts, but that’s a whole different mark in the ‘win’ category.
It doesn’t require lengthy marinating time, and the pan-fry to oven, method gives you a crispy coating and perfectly cooked chicken. Now, if you just wanted to pan-fry, you could halve or pound the breasts thin and then they’d cook quickly and not burn the coating.
And what you end up with, my friends, is a delicious meal that the entire family will love. Maybe not if you serve it with Brussels sprouts, but the chicken is a shoe-in.
Crispy Chicken with Mustard Cream Sauce
- 4 chicken breasts,
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 cups Panko bread crumbs
- 1/2 cup flour
- 3 Tbsp Olive Oil
- 2 Tbsp Dijon Mustard
- 1/2 cup white wine
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp corn starch
- 1/4 ciup heavy cream
- 1/3 cup sliced fresh basil
- Preheat oven to 375 degrees F. Spray a baking dish with cooking spray and set aside*.
- Mix egg and buttermilk together in a shallow dish. Add the chicken and turn to coat.
- Stir Panko, flour and some salt and pepper in a shallow dish.
- Heat oil in large skillet over medium-high heat. Remove chicken from buttermilk mixture, allowing excess liquid to drop off, and dip into the Panko mixture, making sure each side is coated complete. Add to the skillet.
- Cook for 2-3 minutes per side, or until golden brown.
- Meanwhile, in a small sauce pan, combine Dijon, wine, honey and some salt and pepper. Let simmer for about 5 minutes. Add heavy cream and continue simmering.
- Make a slurry with 1/2 tsp corn starch and 1 tablespoon of water. Then pour into saucepan and cook on low for 2 minutes. Remove sauce from heat and add sliced basil.
- Transfer chicken to prepared baking dish and generously spoon sauce over each piece. Bake for 20 minutes, or until cooked through. Serve extra sauce on the side.
DID YOU MAKE THIS RECIPE? I’d love to hear from you!
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