Chicken Breasts With Mustard-Verjuice Jus
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken breasts
- Salt
- black pepper to taste
- 2tablespoons vegetable oil
- 5tablespoons verjuice
- 1cup chicken stock
- 2tablespoons Dijon mustard
- 2tablespoons fresh thyme leaves
Nutritional analysis per serving (4 servings)
395 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
- Step 2
Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
- Step 3
Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about ⅓, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.
Private Notes
Comments
I hate to sound stupid but what is verjuice? Was going to make this until I saw "verjuice". Help
I also did not know what Verjuice was. Based on these comments and other Googling, I substituted a mixture of 4 Tbl dry white wine, and 1 Tbl dry Sherry, as I didn't have any Verjuice. I don't know if it approximates Verjuice or not, but my sauce was delicious.
I'll bet you can substitute a not too dry white wine or sherry for the verjuice.
I cook this regularly to help use up the lemons on my tree. I subsitute lemon juice for the verjus, but otherwise follow all the directions. It is delicious and the sauce is lovely on mashed potatoes with garlic.
I was excited to try this recipe because I want to learn h how to roast chicken breast. In this respect, I found the recipe very helpful. It was also very helpful and helping me prepare a lovely sauce for the chicken breast. Let me add now that I don’t like white meat chicken so I am trying to learn how to cook it so that I will like it, the technique was very interesting except for one thing I found the time was very off and I found that my bone of the chicken breast was a little bit bloody so I would recommend that the time being increased to roasting it for at least 23 minutes. My chicken breast was wide small, and I thought truly it would cook through, but it did not but I thank you very much for the technique
Nice recipe with bright, pleasant flavors, and (aside from tedious task of removing thyme leaves from their stems) very easy to prepare. Like others, I doubled the sauce. For those looking for verjus, I recommend Navarro Vineyards (navarrowine.com), a winery in Mendocino County CA that makes verjus from their unripened chardonnay grapes.
Thyme leaves are quite easy to remove if you strip them from the TOP of the stem and pull down with your forefinger and thumb. Voilà ! This works for all woody herbs.
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