Crispy Chicken Topped With Maple Mustard Sauce Recipes

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

CRISPY CHICKEN TOPPED WITH MAPLE-MUSTARD SAUCE

Steps:

• Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.
• Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.
• Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.
• Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.