Bobby Flay's Pan Roasted Chicken with Mint Sauce

Page: https://cooking.nytimes.com/recipes/1016604-bobby-flays-pan-roasted-chicken-with-mint-sauce?mcubz=2

| Course Type: Main Courses

(1 review)

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Recipe Review

This was easy to prepare, and the mint sauce was delicious. One of the mint sauce ingredients is Dijon Mustard, and I used a very pungent one. Next time I will use a more mild mustard, and cut less of the membrane off the serrano pepper.

I followed instructions from the Kitchn for cooking chicken breasts so that they were not dry. It worked perfectly, and the spice mixture made the chicken breast look much more appetizing.

This is a rather elegant dish!

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