Yes, chicken breasts can be juicy and wonderful. The secret here is to coat them in a cleaning of flour, salt, and turmeric, which yields a gently skilled crust and avoids them from sticking to the pan. Searing the chicken to start yields a crackly-golden outside on the meat, and lots of delicious browned bits too. The sauce comes together in the verysame skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme group up for a warm, aromatic sauce. For optimum juiciness, the chicken carefully endsup cooking in the oven, till it reaches succulent, tender excellence. Rely on an instant-read thermometer if you’re sensation notsure of its doneness, and make sure to let it rest before slicing.
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Ingredients
2 servings
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 pound. overall)
2
Tbsp. extra-virgin olive oil, divided
2
medium shallots, veryfinely sliced
4
garlic cloves, carefully sliced
3
sprigs thyme, plus leaves for serving
1
cup heavy cream
3
Tbsp. Dijon mustard
1
Tbsp. honey
1
tsp. newly ground pepper
S