If you want the crunch of fried chicken without the fuss of cooking big pieces, you have to try this quick, streamlined recipe. My technique for cutting chicken steaks gives each person white and dark meat and makes for a hearty serving. This all-season dish is perfect with simply blanched vegetables. In the winter, I serve it with broccoli; in the spring, snap and snow peas; and in the summer, wax beans and haricots verts.
Recipe information
Yield
Serves 4
Ingredients
Herb Butter
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Combine the mustard, lemon juice, 2 tablespoons water, the yolk, Tabasco, and 1 teaspoon salt in a blender. Puree until smooth. With the machine running, add both oils in a steady stream and blend to emulsify.
Step 3
Make boneless chicken steaks, removing the breast and thigh from each side in a single piece without any bones; the two parts will be connected by skin and a little meat (see C’est Bon on page 132).
Step 4
Generously season the chicken on both sides with salt and pepper. Dust with cornstarch to coat, shaking off excess.
Step 5
Fill a large skillet with grapeseed oil to a depth of 1/4 inch. Heat over high heat until almost smoking. Working in batches, add the chicken, skin side down, and cook until golden, about 2 minutes. Transfer to a baking sheet, skin side up. Repeat with the remaining chicken, then roast in the oven until crunchy and the meat between the tender and breast is just a little rosy, about 11 minutes.
Step 6
Transfer to a serving platter and top each portion with 1/2 tablespoon herb butter. Garnish with tarragon. Serve immediately with the mustard sauce.
Herb Butter
Step 7
In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended. Transfer to a sheet of plastic wrap and form into a log. Wrap tightly and refrigerate until firm. The butter can be refrigerated for up to 1 week.
