Velvet Chicken Breast with Mustard Sauce
Ingredients
- 4 small, skinless, boneless chicken breasts
- Salt and pepper, to taste
- 2 egg whites
- 4 tbsp. cornstarch
- 2 tbsp. Dijon mustard
- 2 tbsp. whole-grain Dijon mustard
- 1 tsp. dried mustard
- 1 tbsp. horseradish
- ½ cup sour cream
- 1 cup chicken broth
- 3 tbsp. butter, melted or vegetable oil
- 1 tsp. thyme leaves, chopped
- 2 tbsp. chives, snipped
Instructions
How to prepare the chicken:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2-inch thick; if using larger breasts, slice them into 1/2-inch-thick cutlets.
- Season generously on both sides with salt and pepper.
How to velvet the chicken:
- In a medium-size mixing bowl, whisk egg whites until frothy; whisk in cornstarch until lump-free.
- Add chicken breasts and coat well with cornstarch mixture; cover and marinate for 30 minutes or refrigerate for several hours.
How to prepare the mustard sauce:
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and sour cream; set aside.
How to complete preparation of the velvet chicken:
- Put butter or oil in a skillet over medium heat.
- Lay chicken breasts in the pan and sauté very lightly; around 30 seconds a side, without browning.
- Remove breasts and blot on paper towels.
- Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard, sour mixture and chicken broth.
- Whisk together to make a thin sauce; bring to a gentle simmer.
- Add breasts and simmer for 1 minute; turn breasts over; cover pan and simmer for 2 minutes.
- Turn off heat and leave covered for 1 or 2 minutes more; until meat is firm to the touch.
- Transfer breasts to a warm platter.
- Bring sauce to a boil, add chopped thyme and reduce until slightly thickened.
- Spoon sauce over breasts; sprinkle with chives and serve.
Notes
Variables like the size of the chicken breasts and the cook’s interpretation of “medium heat” and “gentle simmering” can make all the difference for cooking. The breasts I worked with were 6 ounces, trimmed to one-half inch thick. Add a minute or two more cooking time if your cuts are larger.