{"id":864,"date":"2016-11-11T20:54:36","date_gmt":"2016-11-11T20:54:36","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=864"},"modified":"2016-11-11T20:54:48","modified_gmt":"2016-11-11T20:54:48","slug":"chicken-breast-velvet-with-mustard-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=864","title":{"rendered":"CHICKEN BREAST VELVET WITH MUSTARD SAUCE"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">4 small 6-ounce skinless- boneless chicken breasts;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt and Pepper;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 egg whites (about 4 tablespoons);<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">4 tablespoons of cornstarch;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons of Dijon mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons of whole-grain Dijon mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 teaspoon of dried mustard;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 tablespoon of grated horseradish;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd cup cr\u00e8me fraiche;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 cup of chicken broth;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 tablespoons of melted butter or vegetable oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 teaspoon of roughly chopped thyme leaves; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons of snipped chives. <\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\"><strong><span style=\"color: #000000;\">Trim the chicken breast to a uniform size, shape and thickness; they should be about \u00bd inch thick. (If using larger breast, slice them into \u00bd inch thick cutlets). Se<strong><strong>ason the chicken generously on both sides with salt and pepper.<\/strong><\/strong><\/span><\/strong><\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breast and coat well with the cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated). Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and cr\u00e8me fraiche and set aside. <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Put butter or oil in a skillet over medium heat. Lay chicken breast in the pan and saut\u00e9 very lightly for 30 seconds a side without browning. Remove breast and blot on paper towels. Discard the remaining oil and wipe pan. Return the skillet to stove and add mustard and cr\u00e8me fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breast and simmer for 1 minute, then turn breast over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. Transfer breast to a warm platter. Bring sauce to a boil, add chopped thyme and reduce heat until slightly thicken. Spoon sauce over breast, sprinkle with chives and serve.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 small 6-ounce skinless- boneless chicken breasts; Salt and Pepper; 2 egg whites (about 4 tablespoons); 4 tablespoons of cornstarch; 2 tablespoons of Dijon mustard; 2 tablespoons of whole-grain Dijon mustard; 1 teaspoon of dried mustard; 1 tablespoon of grated &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=864\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[47,52],"class_list":["post-864","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-chicken","tag-mustard"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=864"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions\/866"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}