Ingredients

serves 4

　　4 boneless chicken breasts, skin on

　　2 tablespoons olive oil, plus more for the breasts

　　Coarse salt and freshly ground pepper

　　4 tablespoons unsalted butter, softened

　　2 1/2 tablespoons Dijon mustard

　　3/4 cup coarse bread crumbs

　　2 tablespoons chopped fresh thyme, plus more for garnish

　　3/4 cup homemade or low-sodium store-bought chicken stock

　　1/2 cup heavy cream

　　

Step 1

Preheat the oven to 375°F. Rub the chicken breasts lightly with the olive oil, and season with salt and pepper.

　　

Step 2

Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for the sauce. Melt the remaining 2 tablespoons butter; mix with the bread crumbs and thyme, and season with salt and pepper.

　　

Step 3

In a large ovenproof skillet, heat oil over medium-high heat. Sear the chicken, skin side down, until crispy, about 5 minutes. Remove from heat. Smear with the mustard mixture, and sprinkle with the bread crumbs. Turn skin side up; apply the mustard mixture and bread crumbs.

　　

Step 4

Transfer the skillet to the oven, and roast until the chicken is cooked through and the top is golden brown, 15 to 20 minutes.

　　

Step 5

Transfer the chicken to a serving platter. Add the stock and cream to the skillet over medium heat, and stir with a wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in the reserved mustard mixture. Strain through a fine sieve, and serve with the chicken. Garnish with thyme.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.