Jean-Louis Gerin of Restaurant Jean-Louis in Greenwich, Connecticut, serves this sauce with butterflied baby chicken (poussin). The immersion blender transforms all the wonderful tasting (but not-so-wonderful looking) browned mustard bits and pieces into flecks, giving the sauce a smooth, more refined look.
Ingredients
| 1/2 | cup Dijon mustard |
| 1 | tablespoon fresh thyme , stems removed |
| 4 | chicken breast halves |
| 2 | tablespoons butter |
| 1 1/2 | cups chicken stock |
| 1/4 | cup heavy cream |
Instructions
1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.
2. Bring chicken to room temperature and heat oven to 350°. Melt 1 tablespoon butter in a skillet. Add 2 breasts and cook, skin side down, over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a roasting pan. Repeat cooking process with remaining chicken, adding another tablespoon butter, if necessary. Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.
3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to 3/4 cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into an appropriate container. Submerge an immersion blender and blend until sauce is smooth and frothy. Place a piece of chicken on each of 4 dinner plates. Spoon a portion of sauce over each piece of chicken and serve immediately.
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