Roast Chicken with Dijon Mustard-Thyme Sauce
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Appears in Cook's Illustrated May/June 1993
An especially flavorful method for cooking chicken breasts.
WHY THIS RECIPE WORKS
For this chicken with Dijon mustard sauce recipe, we used the immersion blender to transform all the wonderful tasting (but not-so-wonderful looking) browned mustard bits and pieces into flecks, giving the sauce a smooth, more refined look.
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