Ingredients Jump to Instructions ↓

  1. 4 large chicken breasts, whole Salt and freshly ground pepper

  2. 4 T. unsalted butter , melted

  3. 1/2 cup Dijon mustard

  4. 1/2 cup coarse-grained French mustard

  5. 4 T. white wine or beer

  6. 2 T. fresh white breadcrumb s Fresh watercress sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Remove center breastbone cartilage from each breast (leaving rib cage attached) by inserting knife tip under bone at tapered end. Keeping knife close to bone, separate meat from bone on both sides; do not tear skin. Holding bone, pull up tapered end, snapping up to free bone and pulling away. Trim excess fat from chicken. Preheat broiler. Line broiler pan with foil. Pat chicken dry and place on prepared pan, skin side up. Season with salt and pepper. Drizzle with half of melted butter. Broil until skin starts to brown and crisp, about 5 minutes. Blend mustards in small bowl with wine or beer. Brush generously over skin side of breasts. Drizzle with remaining melted butter. Sprinkle with breadcrumbs. Continue broiling until surface darkens slightly, 2 to 3 minutes, watching carefully. Finish in 400 degree oven, about 5-10 minutes. Arrange chicken on platter. Garnish with watercress sprigs and sautéed mushroom caps (optional) and serve.


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