Oven-Baked Chicken Breasts with Mustard Sauce

Elena Butuc

Are you tired of the same old grilled chicken breast? Inspired by Heston Blumenthal's culinary techniques, we've created a delicious, easy-to-follow recipe for oven-baked chicken breast with a mouthwatering mustard sauce. This recipe is not only simple but also affordable and absolutely delightful. We guarantee that the succulent texture and rich flavor of the chicken will impress you, especially when paired with the "plate-licking" good mustard sauce. The sauce is versatile enough to pair with meats, grilled vegetables, and fish.

Though rosemary is optional in this recipe, it adds an extra layer of flavor that complements the chicken perfectly. You can opt to use chicken breasts with or without the skin, according to your preference.

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Ingredients

Metric US

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Chicken breast

2 pieces

with skin and bone, or boned

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Salt

60 g

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Water

1 l

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Butter

50 g

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Rosemary

2 pieces

2 sprigs, optional

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White onion

1 piece

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White dry wine

100 ml

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Heavy cream (32% fat)

200 ml

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Dijon mustard

1 tsp

old style

Step by step

Step 1

Debone the chicken breasts if necessary.

Combine the water and salt to create a brine, then marinate the chicken in this mixture for 3 hours.

Oven-Baked Chicken Breasts with Mustard Sauce - Step 1

Step 2

The reason we suggest using chicken breasts with bone and skin is because of the delicious taste and texture.

You can also use the bones to make a soup, which can be used to enhance the mustard sauce later. Boil the bones with a carrot, a stick of celery, an onion, and a parsley root on low heat for an hour.