# 215 Mustard Madness

Rice-Encrusted Chicken Breast with Creamy Mustard Sauce

Serves 4

4 boneless, skinless chicken breasts
2 cups all-purpose flour
2 eggs, beaten
1 ½ cups cooked wild rice mix
½ cup olive oil
½ assorted pearl onions (white, yellow, red), peeled
10 baby carrots, peeled, stems trimmed
12 baby zucchini, ends trimmed off
6 yellow patty pan squash, trimmed and cut in half
6 green patty pan squash, green, trimmed and cut in half
¼ cup shallots, minced
¼ cup cognac
1 cup chicken broth
½ cup cream
2 tablespoons homemade mustard
2 tablespoons chives, chopped

1. Season chicken breasts generously with salt and pepper.
2. Set up three shallow bowls or pie pans. Place flour in the first, eggs in the second, and the cooked rice mix in the third.
3. Roll the chicken breasts in the flour to coat, and then shake off the excess flour. Dip the chicken breasts into the egg mixture to coat completely, and then let excess egg drip off. Finally, roll chicken in rice mix to coat, pressing the rice into the chicken so it sticks evenly and covers the chicken completely.
4. In a large non-stick frying pan, heat 1/3 of the olive oil (about 3 tablespoons) over medium heat. When hot, add the chicken breasts and cook about 4 to 5 minutes per side, or until the chicken is cooked through and the rice is golden brown.
5. While the chicken is cooking, prepare the vegetables. In a medium stockpot, boil 1 quart of water. Have an ice bath of ½ ice and ½ water ready. When the water is boiling, drop in the carrots and pearl onions. Cook for 3 minutes, then remove with a slotted spoon and immediately plunge into the ice bath. Once cooled, remove and set aside.
6. Heat another 3 tablespoons of olive oil in a medium skillet; add zucchini, patty pan squash, carrots, and pearl onions. Cook over medium heat about 8 minutes, or until vegetables are tender and beginning to turn golden brown.
7. In another medium skillet, heat remaining olive oil. Add shallots and cook 2 minutes.
8. Remove the pan from the heat and pour in the cognac. Return the pan to the heat and bring to a simmer. Reduce the cognac shallot mixture until it is almost dry.
9. Add the chicken broth and allow to reduce to half.
10. Add the cream and allow to cook until it thickens and coats the back of the spoon.
11. Lower the heat to low and stir in the mustard, then add the chives.
12. To serve, lay the vegetables out on a platter. Top with the golden brown chicken breasts and spoon generously with mustard sauce.

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Copyright © 2009 Hubert Keller. All rights reserved.