Crispy Chicken with Mustard Cream Sauce
Chicken is pan-fried and then baked to crispy perfection, and topped with a creamy mustard and basil sauce, for a meal that is far from boring.
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Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
*Alternately, you could pan-fry in an oven-safe skillet and then transfer that to the oven, to save dirtying another dish.
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