The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Mustard-Glazed Chicken

By Emily Fry

Staff Writer

Mustard-Glazed Chicken

Even though this is a Martha Stewart recipe, I’ve tweaked it a little to adapt it to a college student’s resources, so it’s still really simple.  Everything this recipe calls for is available at Wal-mart or Weis.  Your friends will be impressed by your culinary expertise and it tastes delicious!

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4 boneless skinless chicken breasts

2 Tbsp. olive oil, plus more for seasoning chicken

Sea salt and pepper

4 Tbsp. unsalted butter, softened

2 1/2 Tbsp. Dijon mustard

3/4 cup coarse bread crumbs

2 Tbsp. chopped fresh thyme

3/4 cup low-sodium chicken stock

1/2 cup heavy cream

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

2. Combine 2 Tbsp. of butter with mustard; reserve 2 tsp. of mixture for the sauce.  Melt the remaining 2 Tbsp. of butter and mix with thyme and bread crumbs.

3. In a large skillet, heat the 2 Tbsp. of oil over medium high heat.  Sear the chicken about 5 minutes.

4. Remove from heat. Transfer chicken to 9×13 baking dish.  Set aside the skillet to make the sauce later.  Smear each side of the chicken with the mustard mixture and sprinkle each side with the bread crumbs.

5. Roast in oven until the chicken is cooked through, about 20 minutes.

6. Transfer chicken to a plate.  Add the stock and cream to the skillet and cook over medium heat and stir until creamy and reduced, about 3 minutes.  Remove from heat, and stir in the reserved mustard mixture.  Strain through a fine sieve and serve with the chicken.

Adapted from Martha Stewart Living Cookbook

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