Pan roasted chicken breast with Dijon yogurt sauce
ByronTalbott · ♥ 2.1K likes · 97.2K views · 3 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4–5 leaves basil
- 1 sprig rosemary
- 2 sprigs thyme
- 1 cloves garlic
- 1 tbsp Dijon mustard
- 1 whole skin on chicken breast
Trim the chicken breast of any excess fat, sinew or bone so it has a presentable shape and cooks evenly.
Trimming the breast
- salt
- pepper
- canola oil
Heat a pan over medium to high heat with a little canola oil; lay the chicken in skin side down until the skin is golden brown and crispy.
Flip, add the basil, rosemary, thyme and garlic, and baste a few times with a spoon.
- Danning Greek yogurt
- salt and pepper (sauce)
For the sauce, mix the Greek yogurt with Dijon mustard, salt and pepper.
Dijon yogurt sauce
Rest the chicken a few minutes out of the oven, then slice on a cutting board.