with skin and bone, or boned
2 sprigs, optional
Heavy cream (32% fat)
Step by step
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.
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.
Remove the brined chicken breast from the water and coat it with softened butter. Optionally, sprinkle rosemary on top.
Place the chicken breast in a preheated oven at 100 degrees Celsius and cook for 1.5 hours.
In the last 10 minutes of cooking, you can grill the chicken or pan-sear it for a golden-brown finish.
For the mustard sauce, melt 30g of butter in a pan, then add the chopped onion and optional rosemary. Cook until the onion softens.
Next, pour in the wine and let it simmer for 5 minutes.
Add the heavy cream to the pan.
Add a tablespoon of the prepared soup (or water). If you find the sauce already thick enough, this step can be omitted.
Allow the sauce to simmer slowly until it thickens to the consistency of pancake batter. Then stir in the mustard.
Take the sauce off the heat and let it sit for 5-10 minutes to allow the flavors to meld.
Strain the sauce through a sieve for a smoother texture.
Serve the juicy oven-baked chicken breast with the savory mustard sauce and a side salad or any other garnish of your choice.
Enjoy your meal!