Tuesday, June 20, 2017
Creamy Mustard Chicken & Broccolini
1.5 lbs chicken tenderloins or 2 large chicken breasts cut into tenderloin type pieces.
salt & pepper to taste
1/4 cup flour
2-3 TBSP olive oil
1 lb broccolini, trimmed of leaves and 1/2 inch off the bottom and cut in half lengthwise
salted water (to blanch broccolini)
1 TBSP + olive oil
1 very large shallot - diced
2 cups chicken broth
4 sprigs fresh thyme
1/2 cup heavy whipping cream (or coconut cream)
2 TBSP dijon or spicy brown mustard
Preheat oven to "warm" setting or about 170.
Pat the chicken dry and sprinkle generously with salt & pepper, then dredge in flour.
In a large saucepan, heat 2 TBSP olive oil over medium-high heat. Add the chicken, making sure not to crowd the pan (you want it seared not steamed). Cook in batches if your pan isn't big enough).
Sear chicken about 4 minutes; flip and cook another 2-4 minutes until cooked through, adding more oil if necessary.
Transfer chicken to a sheet pan and put in warm oven.
While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Use at least 2 tsp salt). When the chicken is in the oven and the water is boiling, add the broccolini all at once. Cover and cook 2 minutes.
Add a tablespoon of oil to the hot chicken pan over medium-high heat. Transfer the broccolini from the water to the pan. Sauté for 1 minute, then remove to the pan with the chicken in the oven.
Add the shallots to the hot pan, salute 2-3 minutes until soft.
Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in cream and mustard. Simmer 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard thyme stems.
You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.