Made this for the first time tonight and it turned out great so I figured I would share it.
Recipe makes 8 servings
You will need 8 Boneless Chicken breasts
Extra virgin olive oil
salt
The rub..
3 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon ground mustard seed
2 teaspoons ground fennel seed
2 teaspoons coarse black pepper
2 teaspoons sea salt
The Mustard-green onion sauce...
half cup white wine vinigar
3 tablespoons dijon mustard
1 cup of extra virgin olive oil
half cup thinly sliced scallions
3 tablespoons chopped parsley
Ok got all that? Here we go...
Make the sauce!
In a large bowl mix together the vinegar and mustard.
Slowly whisk in the oil until well combined.
add scallions and parsley
add salt and pepper to taste
Set aside something that should look like this...
Next make the rub by mixing together all the listed ingredients.
Brush the chicken with olive oil lightly and cost both sides with the rub.
Add some olive oil to your pan and get the heat going on the stovetop. Also preheat your oven to 375 at the same time you will need it also.
Place the breasts in with the top facing down (you will only turn these once)
Cook until you have a nice crust on one side then flip over and do the same to the other side. this is probably about 3 minutes or so depending on the heat you use but be careful not to burn them.
I deglazed the pan with a little bit of chicken broth here but white wine would probably work nicely also if you have some. It should look like this going into the oven.
I needed about 18 minutes but again it varies by oven so check after 15 or so.
Add a tasty sonoma salad, drizzle the plate generously with the mustard sauce and get your breast on!
tasty shit and although a touch ingredient heavy it'a pretty easy.
Enjoy!
Recipe makes 8 servings
You will need 8 Boneless Chicken breasts
Extra virgin olive oil
salt
The rub..
3 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon ground mustard seed
2 teaspoons ground fennel seed
2 teaspoons coarse black pepper
2 teaspoons sea salt
The Mustard-green onion sauce...
half cup white wine vinigar
3 tablespoons dijon mustard
1 cup of extra virgin olive oil
half cup thinly sliced scallions
3 tablespoons chopped parsley
Ok got all that? Here we go...
Make the sauce!
In a large bowl mix together the vinegar and mustard.
Slowly whisk in the oil until well combined.
add scallions and parsley
add salt and pepper to taste
Set aside something that should look like this...
Next make the rub by mixing together all the listed ingredients.
Brush the chicken with olive oil lightly and cost both sides with the rub.
Add some olive oil to your pan and get the heat going on the stovetop. Also preheat your oven to 375 at the same time you will need it also.
Place the breasts in with the top facing down (you will only turn these once)
Cook until you have a nice crust on one side then flip over and do the same to the other side. this is probably about 3 minutes or so depending on the heat you use but be careful not to burn them.
I deglazed the pan with a little bit of chicken broth here but white wine would probably work nicely also if you have some. It should look like this going into the oven.
I needed about 18 minutes but again it varies by oven so check after 15 or so.
Add a tasty sonoma salad, drizzle the plate generously with the mustard sauce and get your breast on!
tasty shit and although a touch ingredient heavy it'a pretty easy.
Enjoy!
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