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This recipe is typical of comforting French bistro fare. A toasted mustard seed crusted chicken breast is served with a savory vermouth pan sauce. Photo credit: Ali Ebright from Gimme Some Oven.
1 tablespoon McCormick Gourmet™ Mustard Seed, Yellow
1/4 cup flour
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 1/2 pounds boneless skinless chicken breasts halves
1/4 cup (1/2 stick) butter
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup dry vermouth
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 pint grape tomatoes, halved
Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Pour into shallow dish. Stir in flour, sea salt and pepper. Coat chicken on both sides with flour mixture. Reserve 1 tablespoon of the remaining flour mixture.
Melt butter in same skillet on medium heat. Add chicken; cook 5 minutes per side or until golden brown. Remove chicken. Keep warm. Add shallots and garlic; cook and stir 2 minutes or until softened. Add vermouth, stirring to loosen browned bits in bottom of pan. Stir reserved flour mixture into chicken stock with wire whisk until smooth. Stir into skillet. Bring to boil. Return chicken to skillet. Reduce heat to low; cook 5 minutes or until chicken is cooked through and sauce is slightly thickened. Add tomatoes; cook and stir until heated through.
Serve chicken with steamed green beans and cooked rice, if desired.
(Amount per serving)