Recipe of the Day

For the Chicken

  • 4 chicken breast fillets with skin
  • Salt and freshly ground black pepper
  • A few fresh herbs (thyme, oregano)
  • 3 tbsp olive oil
  • 10 cherry tomatoes

For Serving

  • Mashed potatoes

For the Mustard and Mushroom Sauce

  • 1 homemade chicken stock cube or equivalent store-bought stock
  • 300 g white mushrooms, sliced
  • 1 garlic clove, minced
  • 1 onion, thinly sliced
  • 1/4 cup dry white wine
  • 1 tbsp flour (optional)
  • 1 tbsp mustard
  • 1 cup warm water
  • Freshly ground black pepper
  • Fresh parsley, chopped, or other herbs

Instructions

Prepare the Chicken

  1. Season: Rub the chicken fillets with salt and pepper on both sides.
  2. Sear: Heat olive oil in a non-stick skillet over medium-high heat. Cook the chicken fillets skin-side down for 4 minutes, then flip and cook for another 4 minutes.
  3. Herbs: Sprinkle the chicken with fresh thyme and oregano for an aromatic touch.
  4. Oven Bake: Transfer the fillets to a baking tray and bake in a preheated oven at 200°C (392°F) for 15-20 minutes, depending on the thickness of the fillets.
  5. Rest: Remove from the oven, cover with aluminum foil, and let rest for 5-6 minutes to retain the juices. Keep the chicken warm.

Prepare the Mushrooms and Sauce

  1. Sauté: Using the same skillet you cooked the chicken in, add a little olive oil. Over high heat, sauté the mushrooms for about 4 minutes. Add the garlic and onion, cooking for another 3 minutes.
  2. Deglaze: Pour in the white wine, scraping up any brown bits from the pan, and let it evaporate completely.
  3. Build the Sauce: Stir in the mustard, chicken stock, and about 1 cup of warm water. Mix in the juices from the baking tray to add extra flavor.
  4. Thicken: If desired, whisk 1 tbsp flour with a little water and add to the sauce for a thicker consistency. Simmer for a few minutes until the sauce reduces slightly.
  5. Season: Add freshly ground black pepper and sprinkle with parsley before serving.

Assemble the Dish

  1. Serve the Base: Spoon a generous portion of mashed potatoes onto each plate.
  2. Add Chicken: Place the chicken fillets on top.
  3. Garnish: Scatter roasted cherry tomatoes around the plate.
  4. Finish with Sauce: Drizzle the mustard and mushroom sauce over the chicken and around the plate for a beautiful presentation.

Tips for Success in the Recipe of the Day

  • Juicy Chicken: Resting the chicken after baking ensures it stays moist and tender.
  • Custom Sauce: Add a splash of cream for an even richer sauce or a pinch of smoked paprika for added depth.
  • Make it a Feast: Serve with sautéed greens or roasted vegetables for a complete meal.

Enjoy Friday’s  Recipe of the Day 

Source: Argiro Barbarigou