Food and Travel & Food and Travel
Crisp-skinned chicken breast sliced over a pale mustard bacon cream sauce with thyme
main BritishFrench gluten-free

Chicken breast with mustard, bacon, and white-wine sauce

Skin-on chicken breasts cook slowly to a deep crisp before their pan becomes a sauce of bacon, shallot, white wine, cream, mustard, and thyme.

Vorbereitung20 Min.
Garzeit35 Min.
Portionen4
Kochmodus

Adapted for the home kitchen from Fallow's restaurant-quality chicken video

Zutaten

Geschrieben für 30 cm Pfanne

Einheiten
Portionen
4
  • 4 skin-on boneless chicken breasts, about 180 g each
  • 15 ml neutral oil
  • 100 g smoked streaky bacon, cut into lardons
  • 60 g shallot, finely diced
  • 2 garlic cloves, lightly crushed
  • 6 g fresh thyme
  • 50 g unsalted butter
  • 120 ml dry white wine
  • 250 ml chicken stock
  • 150 ml double cream
  • 20 g Dijon mustard
  • 7 g fine salt
  • 2 g black pepper

Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.

Method

  1. Pat chicken dry and season. Heat oil in a wide skillet over medium. Lay chicken skin-side down and press with a second pan for the first 2 minutes.
  2. Reduce to medium-low and cook skin-side down 10 to 14 minutes, until deeply crisp. Remove the weight, turn, and cook to 74°C in the thickest part. Rest on a rack.
  3. Pour off excess fat. Add bacon and cook until crisp. Add 30 g butter, garlic, and thyme; baste the bacon, then remove the garlic.
  4. Add shallot and cook 2 minutes. Deglaze with wine and reduce by two-thirds.
  5. Add stock and reduce by half. Stir in cream and Dijon; simmer until the sauce coats a spoon.
  6. Whisk in the remaining cold butter, return bacon, season, and spoon around the rested chicken so the skin stays crisp.

Notes

  • Cook in two batches if the breasts cannot lie flat; crowding steams the skin.
  • For alcohol-free sauce, use 100 ml stock plus 20 ml white grape juice and finish with 5 ml lemon juice.
  • Refrigerate leftovers within two hours and use within three days.

Sources used

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Verwendete Quellen

The video demonstrates the sauce without quantities; amounts follow a four-breast pan-sauce ratio.

Von Christoph Mayer

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