Accounting for Taste

From a recent Bon Appétit magazine issue, this dish was featured in an article about the editor’s choice of the best 56 recipes since it first started publishing in 1956. OK, now that’s intriguing. And it is especially geared toward those who prefer the white meat of a chicken, although The Hubs, a dark meat fan, was surprised how delicious it was.

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too.

The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.

The original recipe indicated it served two, but we had plenty leftover for a third portion, especially if it is served with rice (our choice) or bread.

Golden Chicken with Mustard and Shallots

Servings: 2-3
Time: 45 min
Difficulty: easy
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Ingredients

1 Tbsp. all-purpose flour
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
1½ tsp. ground turmeric, divided
2 skinless, boneless chicken breasts (about 1½ lb. total)
2 Tbsp. extra-virgin olive oil, divided
2 medium shallots, thinly sliced
4 garlic cloves, finely chopped
3 sprigs thyme, plus leaves for serving
1 cup heavy cream
3 Tbsp. Dijon mustard
1 Tbsp. honey
1 tsp. freshly ground pepper
Steamed rice or toasted country-style bread (for serving)

Directions

Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

One chop, two diners. That’s all you need when your two-inch thick pork chop weighs in at 1 1⁄4 pounds. For a thick, bone-in pork chop, pan-searing is a great cooking method. The high heat seals in the pork’s juices so you don’t have to suffer over dry, chewy meat. Then 10 minutes in a hot oven to render your chop perfectly cooked and succulent.

For a final touch, the mustard-shallot sauce is made in the same pan while the pork chop rests. We tend to like saucy, so if you prefer less of an embellishment, just cut the ingredients in half.

Mustard-Shallot Bone-In Pork Chop for Two

Servings: 2
Time: 2 hrs, 50 min
Difficulty: easy
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Ingredients

1, 1 to 1¼ lb. bone-in pork loin chop, 2-inches thick
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
1 cup dry white wine
¼ cup finely chopped shallot
2 Tbsp. butter
1 Tbsp. Dijon-style mustard
Chopped fresh Italian parsley

Directions

Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
Preheat oven to 425°F.
Heat a heavy, oven-safe pan over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add pork chop. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned). Turn and cook for 3-4 minutes more. Sear the end caps for a minute or two each.
Place pan directly into oven for 10 minutes or until pork reaches 145°F when tested with a instant-read thermometer.
Place meat on a plate; cover loosely and keep warm.
Carefully add wine and shallots to skillet. Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 10 minutes or until reduced by about half and slightly thickened. Remove from heat. Whisk in butter and mustard.
Spoon sauce over pork to serve. Sprinkle with parsley.