Crispy Roasted Chicken Breast with Mustard Pan Sauce

Serves: 2

british chicken main sauce

Ingredients

Sauce

  • 150 ml white wine
  • 1 spring rosemary
  • 2 ladles chicken stock
  • 2 knobs butter
  • 1 tbsp mustard
  • 1 tbsp lemon juice
  • salt
  • pepper
  • flaky salt
  • chives

Instructions

Level 1

  1. Season chicken breast with salt and sear skin side down in a pan.
  2. Make mustard pan sauce with white wine, rosemary, chicken stock, butter, mustard, lemon juice, and seasoning.
  3. Serve chicken with sauce and chives.

Level 2

  1. Cook mushrooms until water is cooked out, add garlic, thyme, pepper, and butter.
  2. Prepare chicken with mushroom mix, wrap in palma ham, and roast.
  3. Make sauce with shallots, Madeira, chicken stock, and cream.
  4. Serve chicken with sauce, mushrooms, and asparagus.

Level 3

  1. Brine chicken breast, remove fillet, shape, and vacuum seal.
  2. Sous vide chicken, sear in a pan, and rest.
  3. Prepare mushroom and red wine sauce.
  4. Serve chicken with sauce and mashed potatoes.