Mustard Crusted Chicken

Chicken breasts have been available in supermarkets ever since I can remember. They used to be quite expensive so Grandma didn't cook them often. There certainly wasn't any margin for error. If a recipe wasn't good, you just blew a couple days of your weekly food budget on a dud. This one, however, is a tried and true winner and one that can be used with bone-in or boneless breasts. Sky's the limit on what side dishes to serve with it too. Rice pilaf, potatoes, or just a steamed fresh vegetable--really, whatever you like will go with this moist and delicious entree.

Mustard Crusted Chicken

4 boneless or bone-in chicken breasts

2 Tbsp olive oil

1 tsp salt

½ tsp pepper

2 Tbsp butter, melted

2 Tbsp Dijon mustard

1 cup seasoned breadcrumbs

1 Tbsp dried thyme

½ can (14.5 oz) chicken broth

¼ cup heavy cream

Preheat oven to 375F. 

Heat oil in Dutch oven or large skillet. Meanwhile, wash chicken and pat dry. Sprinkle salt and pepper generously, then place chicken in hot oil and sear for about 5 minutes until crisp and golden. 

While chicken is cooking, combine  melted butter with mustard.  

 When chicken is done searing, remove from Dutch oven or skillet and place on cookie sheet, and smear one-half of the mustard mixture on chicken. 

In separate bowl combine breadcrumbs and thyme and sprinkle on chicken. 

Bake for 15 to 20 minutes until chicken is thoroughly cooked. 

While chicken is cooking, pour chicken broth and heavy cream into Dutch Oven or skillet you used to cook the chicken in, scrape up brown bits and bring to a boil stirring continually until thickened for about 3-4 minutes then add in other half of mustard mix. (If not thickened enough, add in a little flour and whisk until desired consistency is reached.)

When chicken is done baking, remove to a serving platter and pour gravy mixture on top.