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

Ingredient Substitutions

• Instead of Skin‑on chicken breasts: Boneless skinless chicken breasts (will not be crispy), Turkey breast (skin‑on)
• Instead of Fine salt: Kosher salt (use slightly less), Sea salt
• Instead of Olive oil: Canola oil, Vegetable oil
• Instead of Unsalted butter: Ghee, Margarine (use sparingly)
• Instead of Dry white wine: Chicken broth, Apple cider vinegar diluted 1:3 with water
• Instead of Low‑sodium chicken stock: Vegetable stock, Water with a pinch of salt
• Instead of Fresh rosemary: Thyme, Sage
• Instead of Dijon mustard: Whole‑grain mustard, Spicy brown mustard
• Instead of Fresh lemon juice: White wine vinegar (use half the amount), Lime juice
• Instead of Fresh chives: Parsley, Tarragon
• Instead of Flaky sea salt: Coarse kosher salt
• Instead of Frozen or fresh chips: Roasted potatoes, Sweet potato fries

Equipment Needed

• Heavy‑bottomed skillet (cast iron or stainless steel)
• Weight for pressing chicken (e.g., another skillet or a foil‑wrapped brick)
• Tongs
• Sharp chef’s knife
• Cutting board
• Measuring spoons
• Small bowl
• Ladle (optional)

Critical Steps — Do Not Skip

• Dry the chicken skin thoroughly before cooking.
• Press the chicken with a weight while rendering the skin.
• Temper the mustard with a small amount of hot sauce before adding it back.

Chef Tips from the Video

• Use a cast‑iron skillet for the best heat retention and crisp skin.
• A pinch of flaky sea salt added at the end adds a pleasant crunch and brightens the flavor.
• If you prefer a milder mustard flavor, start with ½ tablespoon and adjust to taste.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove to avoid over‑cooking the chicken.

Freezer: Not recommended for the chicken breast due to texture loss; sauce can be frozen for up to 1 month.

Room temperature: Do not leave the cooked chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• The mustard‑wine sauce can be prepared up to 2 hours ahead; keep warm on low heat.
• Chop the chives and measure all ingredients before you start cooking.