Panko Crusted Mustard Chicken Breasts
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Cooking tools:
- Fine-mesh sieve
- Skillet
- Oven
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
- Spatula
Ingredients
- 4 boneless chicken breasts skin on
- 2 tablespoons olive oil plus more for breasts
- coarse salt
- freshly ground pepper
- 4 tablespoons unsalted butter at room temperature
- 2½ tablespoon dijon mustard
- .75 cup panko style breadcrumbs
- 2 tablespoons chopped fresh rosemary plus more for garnish
- .75 cup homemade or low-sodium canned chicken stock
- ½ cup heavy cream
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