Crunchy Roasted Chicken Steaks with Mustard Sauce

Name: Crunchy Roasted Chicken Steaks with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons Dijon mustard; 3 1/2 tablespoons fresh lemon juice; 1 large egg yolk; 1/2 teaspoon Tabasco sauce; Kosher salt and freshly ground black pepper; 2/3 cup grapeseed or other neutral oil, plus more for frying; 1/4 cup extra-virgin olive oil; 2 whole (2 1/2-pound) chickens; Cornstarch, as needed; 2 tablespoons Herb Butter (recipe follows); Fresh tarragon leaves, for garnish; 10 tablespoons unsalted butter, preferably cultured, at room temperature; Grated zest of 2 lemons; 1 tablespoon finely chopped fresh tarragon leaves; 1 tablespoon finely chopped fresh chervil leaves; 1 tablespoon finely chopped fresh flat-leaf parsley leaves; 1 tablespoon minced fresh chives; 1 teaspoon Maldon salt or other flaky sea salt; (makes about 3/4 cup)

Servings: persons

5 tablespoons Dijon mustard
3 1/2 tablespoons fresh lemon juice
1 large egg yolk
1/2 teaspoon Tabasco sauce
Kosher salt and freshly ground black pepper
2/3 cup grapeseed or other neutral oil, plus more for frying
1/4 cup extra-virgin olive oil
2 whole (2 1/2-pound) chickens
Cornstarch, as needed
2 tablespoons Herb Butter (recipe follows)
Fresh tarragon leaves, for garnish
10 tablespoons unsalted butter, preferably cultured, at room temperature
Grated zest of 2 lemons
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh chervil leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 tablespoon minced fresh chives
1 teaspoon Maldon salt or other flaky sea salt
(makes about 3/4 cup)

1
Preheat the oven to 450F.
2
Combine the mustard, lemon juice, 2 tablespoons water, the yolk, Tabasco, and 1 teaspoon salt in a blender.
3
Puree until smooth.
4
With the machine running, add both oils in a steady stream and blend to emulsify.
5
Make boneless chicken steaks, removing the breast and thigh from each side in a single piece without any bones; the two parts will be connected by skin and a little meat (see Cest Bon on page 132).
6
Generously season the chicken on both sides with salt and pepper.
7
Dust with cornstarch to coat, shaking off excess.
8
Fill a large skillet with grapeseed oil to a depth of 1/4 inch.
9
Heat over high heat until almost smoking.
10
Working in batches, add the chicken, skin side down, and cook until golden, about 2 minutes.
11
Transfer to a baking sheet, skin side up.
12
Repeat with the remaining chicken, then roast in the oven until crunchy and the meat between the tender and breast is just a little rosy, about 11 minutes.
13
Transfer to a serving platter and top each portion with 1/2 tablespoon herb butter.
14
Garnish with tarragon.
15
Serve immediately with the mustard sauce.
16
In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended.
17
Transfer to a sheet of plastic wrap and form into a log.
18
Wrap tightly and refrigerate until firm.
19
The butter can be refrigerated for up to 1 week.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 tablespoons Dijon mustard, 3 1/2 tablespoons fresh lemon juice, 1 large egg yolk, 1/2 teaspoon Tabasco sauce, and more.

Yes, Crunchy Roasted Chicken Steaks with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!