Creamy Mustard Chicken on Greens

The luscious, very French preparation of chicken sits on a hearty bed of greens - a mixture of kale and collard greens - and is coated with a creamy flavorful mustard sauce. Use the best Dijon mustard you can find but make sure it is imported from France, so it holds true to the Dijon flavor and is not over sweetened like so many American versions.

1 bunch rainbow chard

1 bunch Lacinato kale

1 Tbsp butter plus 2 Tbsp oil

2 skin-on boneless chicken breast, pounded to 1/2-inch

About 1/4 cup grainy Dijon mustard

2 Tbsp butter

1 shallot, minced

1/2 cup dry white wine

1/2 cup heavy cream

Preheat oven to 375F.

Trim leaves from stalks of the kale and chop coarsely. Wash and spin dry the leaves. Wilt the kale in a large skillet with a dash of olive oil. Cook over medium-high heat for about 10 minutes, until all the water has evaporated and the leaves become tender. Remove to a baking dish.

Repeat the same procedure for the chard leaves. Mix chard with the kale in the baking dish.

Season the chicken on both sides with a dash of salt and pepper. Melt the butter in the oil in the skillet. Place the chicken, skin-side down into the skillet and allow to brown undisturbed for about 5 minutes over medium heat. Flip chicken and cook another 3-4 minutes.

Place the chicken, skin-side up, on the greens in the baking dish. Place a dollop of grainy mustard on each piece of chicken and spread evenly.

Bake for about 20-30 minutes until the center of the chicken registers 165F with an instant read thermometer.

Meanwhile, melt the butter in the skillet and add the shallot. Cook over medium heat for about 5 minutes. Deglaze the skillet with the wine and bring to a boil. After the wine has reduced (about 5 minutes), add the cream and 2 tablespoons mustard and bring to a gentle boil.

Pour sauce over chicken and serve.

Serves 3-4.

Cook’s notes: This can easily be doubled and there is plenty of sauce for twice the chicken. You could also mage the greens bas from baby spinach, which is a bit easier because you don’t have to de-stem. But the kale and chard really makes a very desirable, sturdy greens bed with more substance than spinach.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog