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Sauteed Chicken with Mustard Caraway Seeds and Chervil

chef.tim.lee's picture
  Chicken breast halves 7 Pound, pounded to 1/2-inch thickness (4 Breast Halves)
  Salt 1⁄8 Teaspoon
  Freshly ground black pepper To Taste
  Dijon mustard 3 Tablespoon
  Plain low fat yogurt 1⁄3 Cup (5.33 tbs)
  Caraway seeds 2 Teaspoon
  Chopped fresh chervil/Chopped fresh parsley 5 Tablespoon
  Dry bread crumbs 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon
  Safflower oil 1 Tablespoon
  Tart green apples 3 , cored and cut into 1/4-inch slices
  Aquavit/Kummel 2 Tablespoon
  Apple cider 1⁄2 Cup (8 tbs) (Unfiltered)
  Fresh lemon juice 1 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)

1) Drizzle salt and pepper over the chicken.
2) Take a small bowl and combine caraway seeds, 4 tablespoons of chervil, mustard, and yogurt. Lavishly, coat the chicken breasts with the mixture.
3) Now, immediately put the chicken in breadcrumbs and roll to evenly coat the crumbs. Place the breasts in the refrigerator for at least 10 minutes or maximum for an hour.

4) After the stipulated time, remove the chicken breasts from the refrigerator and set aside.
5) Take a large, heavy bottomed skillet and place it over medium heat. Add 1 tablespoon of butter and oil.
6) Now, put the chicken breasts in the heated skillet. Saute for about 6-8 minutes, flipping halfway through the cooking time.
7) In the meantime, take another heavy bottomed skillet and place over medium heat. Melt remaining butter in the skillet.
8) Next, stir apple slices and saute for 4-5 minutes, flipping occasionally. Pour aquavit or kummel, if desired, and simmer until it evaporates.
9) Further, add lemon juice, cider, and pepper. Simmer for about 3-4 minutes.
10) Put the apples on one side of the skillet and blend in the cream. Simmer for about 2 minutes.
11) Simmer the cream sauce for about 2-3 minutes, until it thickens

12) Transfer the chicken to a hot platter. Lift the apples from the skillet and place them around the chicken breasts.

13) Pour sauce over chicken breasts and apple and garnish with chervil or parsley, if desired. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1227 Calories from Fat 232

% Daily Value*

Total Fat 26 g40.4%

Saturated Fat 10.5 g52.7%

Trans Fat 0.2 g

Cholesterol 498.2 mg166.1%

Sodium 710 mg29.6%

Total Carbohydrates 43 g14.2%

Dietary Fiber 7.6 g30.4%

Sugars 16.3 g

Protein 193 g385.4%

Vitamin A 35.6% Vitamin C 88.1%

Calcium 48.3% Iron 72.7%

*Based on a 2000 Calorie diet

Sauteed Chicken With Mustard Caraway Seeds And Chervil Recipe