Go Back
Stunning plated serving of Crispy Breaded Chicken Breast with Caviar & Dijon Cream, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Crispy Breaded Chicken Breast with Caviar & Dijon Cream

Crispy breaded chicken, featuring a delicate Dijon-infused crust, rests upon a rich, velvety white wine cream sauce. Each tender cutlet is crowned with a glistening dollop of high-quality caviar, transforming every bite into an exquisite pleasure.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Mustard-Crusted Chicken
  • 4 (6- to 8-ounce) boneless, skinless chicken breast halves
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons Dijon-style mustard, plus 1 for sauce
  • 1 cup seasoned breadcrumbs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
The White Wine Cream Sauce
  • 1 medium onion, peeled and diced, about 1 cup
  • ½ cup dry white wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • caviar

Method
 

Pounding & Breading the Chicken
  1. Place the chicken breast halves between 2 sheets of parchment paper or plastic wrap.
  2. Use a meat mallet or rolling pin to pound the chicken to about ½-inch thickness.
  3. Season both sides with some of the salt and pepper.
  4. Brush both sides with 2 tablespoons mustard.
  5. Dredge in breadcrumbs.
The Pan-Fry Cook
  1. Transfer the chicken onto a platter.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Cook the chicken breasts until golden on one side, about 4 to 5 minutes. Flip and cook on the other side until golden, another 4 to 5 minutes.
  4. Transfer the chicken to a clean platter and tent with aluminum foil.
The Pan Sauce Reduction
  1. Reduce the heat to medium.
  2. Add the onion to the skillet and cook until just soft, about 4 to 5 minutes.
  3. Stir in the wine, removing all the browned bits from the bottom of the pan. When most of the wine has cooked away, pour in the chicken stock and cream.
  4. Stir in 1 tablespoon mustard.
  5. Reduce the heat to medium-low and simmer the sauce until it begins to thicken.
  6. Add the chicken back into the sauce and simmer until it cooks completely, reaching an internal temperature of 165°, another 4 to 5 minutes.
The Integration & Finish
  1. Serve the chicken with the sauce and garnish with a bit of caviar.