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
- Season: Rub the chicken fillets with salt and pepper on both sides.
- 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.
- Herbs: Sprinkle the chicken with fresh thyme and oregano for an aromatic touch.
- 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.
- 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
- 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.
- Deglaze: Pour in the white wine, scraping up any brown bits from the pan, and let it evaporate completely.
- 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.
- 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.
- Season: Add freshly ground black pepper and sprinkle with parsley before serving.
Assemble the Dish
- Serve the Base: Spoon a generous portion of mashed potatoes onto each plate.
- Add Chicken: Place the chicken fillets on top.
- Garnish: Scatter roasted cherry tomatoes around the plate.
- 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