Creamy Mustard Shallot Rooster

Creamy Mustard Shallot Rooster

Sure, hen breasts could be juicy and pleasant. The important thing right here is to coat them in a dusting of flour, salt, and turmeric, which yields a frivolously seasoned crust and prevents them from sticking to the pan. Searing the hen to start out yields a crackly-golden exterior on the meat, and many flavorful browned bits too. The sauce comes collectively in the identical skillet, with shallots and garlic infusing the olive oil earlier than Dijon mustard, heavy cream, and contemporary thyme group up for a sunny, aromatic sauce. For max juiciness, the hen gently finishes cooking within the oven, till it reaches succulent, tender perfection. Depend on an instant-read thermometer should you’re feeling not sure of its doneness, and ensure to let it relaxation earlier than slicing. 

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2 servings


Tbsp. all-purpose flour

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided

tsp. floor turmeric, divided


skinless, boneless hen breasts (about 1½ lb. complete)


Tbsp. extra-virgin olive oil, divided


medium shallots, thinly sliced


garlic cloves, finely chopped


sprigs thyme, plus leaves for serving


cup heavy cream


Tbsp. Dijon mustard


Tbsp. honey


tsp. freshly floor pepper

Steamed rice or toasted country-style bread (for serving)


  1. Step 1

    Preheat oven to 375°. Combine 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. floor turmeric in a small bowl to mix. Sprinkle 2 skinless, boneless hen breasts (about 1½ lb. complete) throughout with flour combination.

    Step 2

    Warmth 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Prepare dinner hen till golden brown on either side, about 5 minutes per aspect; switch to a plate.

    Step 3

    Cut back warmth to medium; warmth remaining 1 Tbsp. extra-virgin olive oil in identical skillet. Prepare dinner 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring usually, till shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly floor pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. floor turmeric; stir to mix. Carry to a simmer, then return hen and any amassed juices to skillet.

    Step 4

    Switch skillet to oven and bake till sauce is barely decreased and hen is cooked by means of (an instant-read thermometer inserted into thickest a part of breasts ought to register 160°), 20–25 minutes.

    Step 5

    Take away skillet from oven and switch hen to a reducing board. Let relaxation 5 minutes, then slice towards the grain ¼” thick. Return hen to sauce; take away and discard thyme sprigs.

    Step 6

    Scatter thyme leaves over hen. Serve with steamed rice or toasted country-style bread.

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  • The recipe says “skinless”, however the hen within the photograph is fairly clearly skin-on. Which ought to we use?

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