Velvet Chicken Breast With Mustard Sauce

By David Tanis

Velvet Chicken Breast With Mustard Sauce
Fred R. Conrad/The New York Times
Total Time
1 hour
Rating
4(1,448)
Comments
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Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

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Ingredients

Yield:4 servings
  • 4small skinless-boneless chicken breasts, about 6 ounces each
  • Salt and pepper
  • 2egg whites (about 4 tablespoons)
  • 4tablespoons cornstarch
  • 2tablespoons Dijon mustard
  • 2tablespoons whole-grain Dijon mustard
  • 1teaspoon dried mustard
  • 1tablespoon grated horseradish
  • ½cup crème fraîche
  • 1cup chicken broth
  • 3tablespoons melted butter or vegetable oil
  • 1teaspoon roughly chopped thyme leaves
  • 2tablespoons snipped chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

426 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 43 grams protein; 733 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim chicken breasts to a uniform size, shape and thickness; they should be about ½ inch thick. (If using larger breasts, slice them into ½-inch-thick cutlets.) Season generously on both sides with salt and pepper.

  2. Step 2

    Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)

  3. Step 3

    Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.

  4. Step 4

    Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.

  5. Step 5

    Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.

  6. Step 6

    Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

Tip
  • Variables like the size of the chicken breasts and the cook's interpretation of "medium heat" and "gentle simmering" can make all the difference for cooking. The breasts I worked with were 6 ounces, trimmed to one-half inch thick. Add a minute or two more cooking time if your cuts are larger.

Ratings

4 out of 5
1,448 user ratings
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Comments

Alexa H

This was the most moist and delectable chicken breast we have ever eaten, and we usually detest chicken breast because it is so dry and tasteless. The initial frying step is used to lock in the moisture using the egg white and cornstarch. The mustard and horseradish is softened by the creme fraiche which withstands the high heat used to reduce it to a thicker sauce. The thyme and chives are key because they impart a delicate yet noteable additional flavor to the dish. Absolutely delicious.

Allan Bowdery

Why this has creme fraiche in it I don't understand. No way it can be tasted. I used heavy cream with a couple table spoons of sour cream as a substitute. I also substituted rinsed prepared horseradish for the grated, 1/2 teaspoon dried thyme for the fresh thyme, and white parts of scallions for chives. Tasted great!
The "velveting" was a revelation.

Amy

Can anyone help me understand the reason for the initial frying step here? If we're just setting the surface of the meat, I'd just wipe the pan with oil, sauté the chicken for the 30 seconds per side, and then add the sauce on top and cook until simmering to save discarding the butter and the extra step.

clare

Did not care for the texture of the velvet chicken at all! Seemed more poached than anything. Very weird.

lauren

I had whipped Philadelphia cream cheese on hand so I subbed it for the crème fraîche, it was delicious. Probably thicker sauce but still great. I didn’t have dried mustard and it was ok. Added a little champagne vinegar for funsies. Rich, delicious.. I recommend!

karen b

This method of tenderizing chicken breast is outstanding! I did not have corn starch so used rice flour and it worked fine. Not so crazy about the mustard sauce but I will continue to use the velveting method for other recipes.

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