Chicken Breast (or Thighs) with Camembert Mustard Sauce
Time requirement: about 30-35 minutes.
What you will need:
1 boneless chicken breast skin on or two 6-ounce chicken thighs
½ cup cream
½ ripe Camembert
2 teaspoons Dijon mustard
Sauté the breast in a nonstick pan. Get a good browning on skin. Turn cook covered. Leave for 10 minutes in the pan to rest and finish cooking.
[If you are cooking chicken thighs, nearly fully cook them to 175 degrees F. Then they can rest and finish cooking while you make the sauce.}
As the chicken cooks, start the sauce.
In small saucepan, heat the cream with the Camembert (cut into pieces and no rind). When the Camembert melts, add mustard. Allow sauce to reduce slowly while the chicken cooks and rests. Whisk occasionally and watch the heat so it does not boil over.
Warm 2 plates. Divided the breast in two. Spoon sauce on warm plates. Garnish each plate with parsley leaves. Place a breast half on each plate. Spoon a little additional sauce atop the breast. That’s it.
If your sauce does have some rind from the cheese in it, pass it through a sieve before serving it.
Note: You can cook the chicken anyway that pleases you. You could put this sauce over chicken that you grilled on the BBQ. If the guilt of the fattiness of the sauce overwhelms you, you could steam or poach a boneless, skinless, chicken breast. You could put his sauce over pan fried chicken.