Crispy Mustard Chicken Breast with Chips

Ingredients

• 2 pieces Skin‑on chicken breasts (Preferably with bone for extra flavor; keep skin dry)
• 1 teaspoon Fine salt (Season chicken before cooking)
• 1 tablespoon Olive oil (Light coating for the pan and chicken)
• 2 tablespoons Unsalted butter (Divided: 1 tbsp for chicken, 1 tbsp for sauce finish)
• 150 ml Dry white wine (Deglaze the pan; any dry white works)
• 200 ml Low‑sodium chicken stock (Approximately 2 ladles)
• 1 sprig Fresh rosemary (Adds aromatic depth to the sauce)
• 1 tablespoon Dijon mustard (Smooth mustard for the sauce)
• 1 teaspoon Fresh lemon juice (Adds brightness at the end)
• 1 tablespoon Fresh chives (Finely chopped for garnish and flavor)
• pinch pinch Flaky sea salt (Finish garnish for chicken and sauce)
• 200 grams Frozen or fresh chips (Any style you like; bake or fry per package instructions)

Instructions

1. Prepare the chicken

   Pat the chicken breasts dry with paper towels. Rub both sides with fine salt and lightly coat with a drizzle of olive oil.

   Time: PT5M

2. Render the skin

   Heat the skillet over low‑medium heat, add a thin layer of oil, place the chicken skin‑side down, and set a weight on top to keep the skin flat.

   Time: PT5M

3. Finish cooking the chicken

   Flip the chicken, cook skin‑side up for 2 minutes, then add a knob of butter, let it melt, and remove the chicken to a plate to rest.

   Time: PT4M

4. Deglaze with white wine

   Pour 150 ml of dry white wine into the hot pan, scraping up browned bits, and reduce the liquid by about half.

   Time: PT5M

5. Add stock and rosemary

   Add the rosemary sprig and 200 ml chicken stock, bring to a gentle boil, then reduce until the sauce reaches a coating consistency (about 5 minutes).

   Time: PT5M

6. Temper the mustard

   Remove the rosemary. Scoop a small ladle of the hot sauce into a bowl, whisk in the Dijon mustard until smooth, then whisk the mustard mixture back into the pan.

   Time: PT2M

7. Finish the sauce

   Add the remaining butter knob(s) and stir until melted and the sauce shines. Finish with lemon juice, a pinch of flaky salt, and freshly ground black pepper.

   Time: PT2M

8. Plate and serve

   Slice the rested chicken, arrange on plates, drizzle with mustard sauce, garnish with chopped chives and a tiny pinch of flaky salt. Serve alongside hot chips.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g