Unless you are vegetarian or vegan, you almost certainly also use chicken breasts as a stock in the refrigerator for any lunch and dinner. The part with fewer calories and fat The bird is also usually bland, but since I tried this recipe I don’t complicate my life if I want to enjoy a truly delicious dish, which is also prepared in less than half an hour.
Grilled chicken breasts with mustard vinaigrette have only three fundamental keys: use breasts whole or very -very- thick fillets, quality of the vinaigrette ingredients, and grilled cooking by pressing the meat well, in a pan or griddle of iron. The non-stick material here is not going to help us achieve good flavor and texture, I’m sorry.
The sauce itself is very simple and only includes a handful of ingredients, several of which are kitchen basics – oil, pepper, salt, garlic – to which we add mustard, vinegar and lemon or lime juice. The breasts are great if we flatten them well first with a meat mallet or rolling pin – always protecting the piece – and brown them thoroughly by pressing them with the spatula in the pan.
Golden and crispy on the outside, tender insidewith the honeyed and tasty mustard sauce, we can eat these breasts with any garnish we want, preferably vegetables, tomato salad or some potatoes cooked in the microwave. In less than thirty minutes you can have dinner ready to devour on the table.
DE BUYER Iron frying pan, Diameter 24
*Some prices may have changed since the last review
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