Golden Chicken with Creamy Dijon Turmeric Sauce

Tender, golden seared chicken breasts baked in a rich, velvety Dijon mustard and turmeric cream sauce with shallots, garlic, and fresh thyme.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Special Equipment: Large oven save skillet

Ingredients

• 2 boneless, skinless chicken breasts

• 1 tbsp all purpose flour

• 1½ tsp ground turmeric, divided

• 1 tsp kosher salt, divided

• 2 tbsp cooking oil

• 2 shallots, thinly sliced

• 4 cloves garlic, minced

• 3 sprigs fresh thyme, plus extra leaves for garnish

• 1 cup heavy cream

• 3 tbsp Dijon mustard

• 1 tbsp honey

• 1 tsp freshly ground black pepper

• Steamed rice or toasted country style bread, for serving

Directions

1. Preheat the oven to 365°F.

2. In a small bowl, combine the flour, 1 teaspoon turmeric, and ½ teaspoon salt. Coat the chicken breasts evenly with the mixture.

3. Heat 1 tablespoon of oil in a large oven safe skillet over medium high heat. Sear the chicken for about 5 minutes per side until golden brown. Remove to a plate.

4. Reduce the heat to medium and add the remaining tablespoon of oil. Cook the shallots for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds.

5. Add the thyme sprigs, heavy cream, Dijon mustard, honey, black pepper, remaining ½ teaspoon turmeric, and remaining ½ teaspoon salt. Stir well and bring to a gentle simmer.

6. Return the chicken and any juices to the skillet.

7. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has slightly thickened.

8. Let the chicken rest for 5 minutes before slicing. Return the sliced chicken to the sauce.

9. Garnish with fresh thyme leaves and serve over steamed rice or with toasted country style bread.