Asiago-crusted Chicken with Whole Grain Mustard Sauce

This recipe is simple yet impressive, featuring a delightful chicken dish paired with a flavorful sauce. The crust is made from a mixture of breadcrumbs and grated cheese; for the best results, opt for a firm cheese. While Parmesan works, I prefer Asiago for its perfect texture and rich umami flavor. Feel free to experiment with different cheeses, but be cautious with softer varieties like cheddar, as they may melt and separate from the breadcrumbs during cooking. The whole grain mustard sauce is a variation of a classic cream sauce velouté, where you’ll bind chicken stock and cream with a flour roux before adding mustard and seasonings to enhance the flavor.

Serves: 4

Ingredients

For the Sauce:

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup chicken stock

• 1/2 cup heavy cream

• 1/2 cup whole grain mustard

• 1 tablespoon maple syrup

• Additional seasoning to taste (salt, pepper, siracha)

• Other desired ingredients for flavoring (optional)

For the Chicken:

• 1/2 cup grated Asiago cheese (you can substitute Parmesan)

• 1/2 cup panko breadcrumbs

• 2 large eggs, beaten

• 1/2 cup flour

• Salt and pepper, to taste

• 4 boneless, skinless chicken breasts

• 2 tablespoons butter (for sautéing)

For Serving:

• Sautéed spinach

• Mashed Potatoes

To make the sauce:

1. In a medium saucepan over high heat, melt the butter until it begins to sizzle. Sprinkle in the flour and stir with a wooden spoon until smooth and lightly golden, about 1 minute. Gradually whisk in the chicken stock until the sauce is creamy and lump-free.

2. Bring the mixture to a boil, then reduce the heat to low. Stir in the remaining ingredients, adjusting seasoning to taste. Set the sauce aside, keeping it warm.

To prepare the chicken:

1. In a medium bowl, mix the grated cheese and panko breadcrumbs until evenly combined. In a separate medium bowl, beat the eggs until fluffy. Spread the flour onto a plate for easy dredging.

2. Generously season both sides of the chicken breasts with salt and pepper. First, coat each breast in flour, making sure to shake off any excess. Next, dip the chicken into the beaten egg, allowing any excess to drip off. Finally, press each piece into the cheese-panko mixture, ensuring a golden, even coating on both sides. Set the coated chicken aside on a plate.

3. Heat a large sauté pan over medium heat and melt the butter until it’s foamy. Gently lay the chicken in the pan and cook until the crust is a deep, golden brown, about 4-5 minutes per side. Flip and cook the other side similarly, until the chicken reaches an internal temperature of 155°F.

4. Remove the chicken from the pan and let it rest for at least 3 minutes to retain its juices. Serve with vibrant sautéed spinach and creamy mashed potatoes. For a final flourish, drizzle a spoonful of the warm sauce over the chicken just before serving.