Chicken breast with mustard, bacon, and white-wine sauce
Units
Servings
Ingredients
- 4 skin-on boneless chicken breasts, about 180 g each rounded
- 15 ml neutral oil rounded
- 100 g smoked streaky bacon, cut into lardons rounded
- 60 g shallot, finely diced rounded
- 2 garlic cloves, lightly crushed rounded
- 6 g fresh thyme rounded
- 50 g unsalted butter rounded
- 120 ml dry white wine rounded
- 250 ml chicken stock rounded
- 150 ml double cream rounded
- 20 g Dijon mustard rounded
- 7 g fine salt rounded
- 2 g black pepper rounded
Method
Method
- 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.
- 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.
- Pour off excess fat. Add bacon and cook until crisp. Add 30 g butter, garlic, and thyme; baste the bacon, then remove the garlic.
- Add shallot and cook 2 minutes. Deglaze with wine and reduce by two-thirds.
- Add stock and reduce by half. Stir in cream and Dijon; simmer until the sauce coats a spoon.
- 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.