Cold-Start Pan-Seared Chicken Breasts with Mustard and Caraway Pan Sauce

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subheading: GATHER YOUR INGREDIENTS:

subheading: Chicken:

4 boneless, skinless chicken breasts, trimmed

2 tablespoons vegetable oil

2 teaspoons kosher salt

subheading: Mustard and Caraway Pan Sauce:

1 tablespoon extra-virgin olive oil

3 tablespoons minced shallot

1 cup chicken broth

⅓ cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon caraway seeds crushed

View Nutritional Information

subheading: KEY EQUIPMENT:

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The Best 9-Inch Tongs

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subheading: BEFORE YOU BEGIN:

For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. The caraway seeds can be crushed in a mortar and pestle or using the bottom of a heavy skillet. For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. The caraway seeds can be crushed in a mortar and pestle or using the bottom of a heavy skillet.

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