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Asiago Crusted Chicken with Dijon Mustard Cream Sauce
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Serves 4
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Ingredients:
3/4 cup shredded Asiago cheese
1/4 cup Japanese bread crumbs, (Panko)
1 tablespoon choppedfreshflat-leaf parsley
1 tablespoon finely minced fresh rosemary
1/2 cup flour
1 egg
2 tablespoons water
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil
To prepare the chicken, place the cheese and bread crumbs in a food processor and pulse to combine. Transfer to a shallow bowl and stir in the parsley and rosemary. Pour the flour onto a plate. Whisk the egg and water together in a separate shallow bowl. Liberally season the chicken breasts on both sides with salt and pepper.
Dredge in the flour and shake off any excess. Dip in the egg wash, then coat on all sides with the Asiago breadcrumbs. Preheat sauté pan over medium high heat and add olive oil. When oil is hot, carefully lay coated chicken breasts in pan and sauté until cooked through and golden brown on both sides. Serve drizzled with Dijon Cream Sauce over hot cooked linguine or roasted garlic mashed potatoes.
Dijon Mustard Cream Sauce
1 1/2 cups heavy cream
1/4 cup whole grain mustard
1 tablespoon Dijon mustard
1 clove fresh garlic, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To prepare the sauce, pour the cream into a small saucepan over medium heat and bring to a boil. Stir in the mustards, garlic, salt and pepper and decrease the heat to a simmer. Cook, stirring occasionally, for 10 to 15 minutes, until reduced by half. The sauce should coat the back of a spoon. Taste and adjust the seasoning as necessary.
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Asiago Crusted Chicken with Dijon Mustard Cream Sauce
Serves 4
Ingredients:
3/4 cup shredded Asiago cheese
1/4 cup Japanese bread crumbs, (Panko)
1 tablespoon choppedfreshflat-leaf parsley
1 tablespoon finely minced fresh rosemary
1/2 cup flour
1 egg
2 tablespoons water
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil
Dijon Mustard Cream Sauce
1 1/2 cups heavy cream
1/4 cup whole grain mustard
1 tablespoon Dijon mustard
1 clove fresh garlic, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
To prepare the chicken, place the cheese and bread crumbs in a food processor and pulse to combine. Transfer to a shallow bowl and stir in the parsley and rosemary. Pour the flour onto a plate. Whisk the egg and water together in a separate shallow bowl. Liberally season the chicken breasts on both sides with salt and pepper.
Dredge in the flour and shake off any excess. Dip in the egg wash, then coat on all sides with the Asiago breadcrumbs. Preheat sauté pan over medium high heat and add olive oil. When oil is hot, carefully lay coated chicken breasts in pan and sauté until cooked through and golden brown on both sides. Serve drizzled with Dijon Cream Sauce over hot cooked linguine or roasted garlic mashed potatoes.
Dijon Mustard Cream Sauce
To prepare the sauce, pour the cream into a small saucepan over medium heat and bring to a boil. Stir in the mustards, garlic, salt and pepper and decrease the heat to a simmer. Cook, stirring occasionally, for 10 to 15 minutes, until reduced by half. The sauce should coat the back of a spoon. Taste and adjust the seasoning as necessary.
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