Mustard Seed Crusted Chicken withermouth Sauce

Mustard Seed Crusted Chicken with Vermouth Sauce

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.
20m
PREP TIME
20m
COOK TIME
261
CALORIES
11
INGREDIENTS

Servings: 6

Ingredients

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 Serve chicken with steamed green beans and cooked rice, if desired

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

NUTRITION INFORMATION

(per Serving)
Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner