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.

SERVES4

TIME1 hour, plus 24 hours marinating

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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