Deviled Chicken Breasts
Source of Recipe
The New York Times Cookbook
List of Ingredients
3 tablespoons imported mustard, such as Dijon or Dusseldorf
3 tablespoons dry white wine
1 teaspoon Worcestershire sauce
4 whole chicken breasts, split, boned and skinned
2 1/2 cups fine, fresh bread crumbs
Salt and fresly ground pepper
4 tablespoons butter
4 tablespoons peanut, vegetable or corn oil.
Mustard Cream sauce (in Sauces)Recipe
1. Combine the mustard, wine and Worcestershire sauce. Stir to blend.
2. Place the chicken pieces between layers of wax paper and pound lightly with a flat mallet. Sprinkle the chicken pieces with salt and pepper to taste and brush on all sides with the mustard mixture. Dip the pieces to coat all over in bread crumbs. Pat lightly with the flat side of a heavy knife t help crumbs adhere. Place on a rack.
3. When ready to cook, heat equal portions of butter and oil in two skillets. Add the chicken pieces and brown on both sides, for about 5 minutes to a side.
4. Serve with mustard cream sauce. Yield 4 to 8 servings.
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