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1
In a medium saucepan, warm 2 tablespoons of the oil over moderate heat.
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2
Add the mustard sees and cover the pan.
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3
When the seeds begin to pop, remove the pan from the heat and wait until the popping has stopped, about 30 seconds.
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4
Uncover the pan; the seeds will be dark gray.
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5
Return the pan to the heat and add the onion.
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6
Cook over moderate heat, stirring, until softened but no browned, about 5 minutes.
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7
Add the garlic, ginger, turmeric, honey and cayenne and cook, stirring, until fragrant, about 3 minutes.
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8
Add the chicken stock and boil over high heat until reduced by half, about 5 minutes.
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9
Add the creme fraiche and cook over moderately high heat, stirring occasionally, until the sauce lightly coats the back of a spoon, about 4 minutes.
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10
Season the sauce with kosher salt and black pepper.
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11
Remove the tender from each piece of chicken.
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12
Cut the chicken breasts in half crosswise and lightly pound all the pieces to an even thickness.
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13
Season them with salt and black pepper, then dredge lightly in flour, shaking off the excess.
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14
In a large skillet, heat the remaining 3 tablespoons of oil.
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15
Add the chicken in batches and brown over moderately high heat, about 2 minutes per side.
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16
Arrange the chicken on plates or a platter.
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17
Spoon the sauce over the top and sprinkle with the parsley.
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18
Serve at once.
