Panko Crusted Mustard Chicken Breasts

Ingredients

• 0.8 cup breadcrumbs panko style
• 0.8 cup chicken stock see low-sodium homemade canned
• 4 servings coarse salt and pepper freshly ground
• 2.5 tablespoon dijon mustard 
• 2 tablespoon rosemary fresh plus more for garnish chopped
• 0.5 cup heavy cream 
• 2 tablespoon olive oil plus more for breasts
• 4 tablespoon butter unsalted at room temperature

Equipment

• frying pan
• oven
• sieve
• wooden spoon

Directions

1. Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
2. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and rosemary, and season with salt and pepper.In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes.
3. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
4. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
5. Transfer chicken to serving platter.
6. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes.
7. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken.
8. Garnish with rosemary.