Ingredients Meat & Poultry Chicken Chicken Breast Recipes Crisp Mustard-Glazed Chicken Breasts 3.5 (102) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: SANG AN Servings: 4 Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating. Ingredients 4 boneless chicken breasts, skin on 2 tablespoons olive oil, plus more for breasts Coarse salt and freshly ground pepper 4 tablespoons unsalted butter, softened 2 ½ tablespoons Dijon mustard ¾ cup coarse breadcrumbs 2 tablespoons chopped fresh thyme, plus more for garnish ¾ cup homemade or low-sodium canned chicken stock ½ cup heavy cream Directions Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme. Rate it Print