Mustard Seed Crusted Chicken with Vermouth Sauce
main dishes

Mustard Seed Crusted Chicken with Vermouth Sauce

(Not rated yet )
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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

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

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

6

Servings

Instructions

  • 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

Nutrition information (per Serving)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!