Sunday, April 10, 2016
1¾-2 lbs chicken breasts or thighs (boneless or bone in)
½+ C Dijon mustard
~ quality vs cheap mustard can make a noticeable difference,
don't skimp for good flavor; Maille or Grey Poupon hold up well.
fresh ground pepper
1 C white vermouth, or other white wine
1 C heavy cream
¼ C chopped fresh parsley, for garnish
Cut large breasts in half vertically -- allowing more surface area for marinade. Keep pieces similar in size for even cooking. Coat chicken with Dijon on both sides; place in baking dish (lightly coated with non-stick cooking spray, for easy clean-up). Grind fresh pepper over chicken; gently pour vermouth over chicken. Let stand to marinate 1 hour.
Bake at 350˚ F, 35 minutes; check for doneness.
Scrape Dijon of chicken into large skillet; place chicken on a plate; cover with foil to keep warm.
Pour marinade into skillet with Dijon; boil until vermouth reduces by half. Add cream. Whisk periodically as mixture reduces to velvety sauce that coats back of wooden spoon (nappe).
Place chicken pieces into sauce to return to temperature for serving.
Typical 'French' serving suggestion: Serve with fresh greens, alongside French-style creamy mashed potatoes (link to recipe coming soon), drizzling sauce over chicken and potatoes.