Recipes \ Silk breast in Dijon sauce

Silk breast in Dijon sauce

Silk breast in Dijon sauce
chicken breast– 1 piece (about 400 g), water – 1 liter, salt -60 g butter - 2 tbsp,

For the sauce:

grainy Dijon mustard – 1 tbsp. onion small – 1 pieces, dry white wine – 50 ml cream 10% — 100 ml strong broth – 2 tbsp, parsley, thyme, sage – to taste salt and pepper – to taste
Step 1

First we need to withstand the breast in salt water (60 g of salt per 1 liter) for about 3 hours. More than a saturated solution will draw out the moisture from the chicken, and the 6% solution will do its job of softening of the fibers of the meat. This is one of the types of marinating.

Step 2

Then the breast must be well dried and rubbed with butter from the skin. I also add rosemary.

Step 3

Then the hen leaves to warm up in the care and Solarium, or rather an oven at t 80-90°C for 80-90 minutes. Yes, in 1.5 hours! Don't worry, nothing bad for this time with chicken.

Step 4

And we will deal with their Affairs and at the same time, make the sauce Dijon. Shinkuem onions (not finely), put in a pan with butter and rosemary. Over low heat, saute until transparent, add wine and a bit of evaporated alcohol part. After a minute or two add broth and cream.

Step 5

The sauce should reduce by about a third, adding the mustard and then season. If you do it sooner, it is likely to oversalt, because the taste of boiled down the sauce more concentrated. Very thoroughly kneaded, remove from heat, cover with a lid... let infused.

Step 6

A half hour passed we take out our gently-gentle beauty. In this delicate relationship is not worth waiting for a Golden brown crust as traditional baking.

Step 7

For a more delicious result, you can take the next step: to give the breast to rest for 15 minutes, pour the oil from the pan in which it was baked, and again send in the oven for 5-7 minutes under the grill with the maximum temperature. I did the easier, relaxed breast was dismantled into 2 fillets and fry them quickly in the skin.

Step 8

What happened to the lovely, silk is not only outside but also inside! Let's see how it breaks down into segments and how shiny her juicy flesh.

Step 9

In order for her beautifully cut requires a very sharp knife, otherwise the breast is living his life, taking impressive shape. I managed, but with difficulty.

Step 10

Now we have to strain the sauce using the colander, so as not to lose the seeds of mustard. Serve to your taste, I wanted podpylenny slices of pear and eggplant. Pour the sauce more or less, Your choice.

It remains to add that salting the breast itself is not necessary, remember, we stood in a saline solution, and she very delicately and uniformly salty! All a pleasant appetite! Buon appetito a tutti!
Preparation time
1 h 30 min
Cooking time
3 h
Difficulty
medium
Yield
2
Vegetarian
no
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce
Silk breast in Dijon sauce