Chicken with Fruit & Mixed Mustards
Submitted by dmiller91
Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
60 minThree mustards walk into a sauce and nobody leaves disappointed. Dijon brings the sharp heat, Bavarian adds a mellow sweetness, and Chinese mustard sneaks in with that sinus-clearing kick.
Whisk them together with honey and cream, marinate your chicken breasts, then pan-sear until golden.
Slice the chicken thin, fan it across a platter alongside bright kiwi slices and cool melon balls, and drizzle the whole thing with a warm mustard-cream sauce enriched with a touch of mayonnaise.
It sounds fancy. It looks like a magazine cover. But it comes together in about 30 minutes of actual hands-on time.
Chef Tips
- Slice against the grain: Cutting the chicken across the grain after cooking keeps each slice tender instead of chewy.
- Let the fruit stay fresh: Do not cook the kiwi and melon. Their cool, juicy sweetness is the perfect counterpoint to the warm, punchy mustard sauce.
- Sub Chinese hot mustard carefully: A little goes a long way. If you like less heat, cut it back to half a tablespoon.
Ingredients
Directions
In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream.
In a large glass bowl, place ½ of the mustard sauce; reserve the remainder for later use.
Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat.
Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often.
In a large fry pan, melt the margarine over medium temperature, until foamy.
Add chicken and cook, turning, about 7 minutes per side or until chicken is brown and fork tender.
Remove the chicken to a cutting board.
Slice the meat across grain into thin slices.
Arrange the chicken slices and fruit on a serving platter.
In a small saucepan, place reserved mustard sauce; whisk mayonnaise into the sauce.
Heat thoroughly then drizzle the sauce over the chicken.
Serve with the remaining sauce on the side.
Garnish with parsley.
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