Recipes
Seared Chicken with Braised Greens
and Mustard Jus
Le Cellier
Canada - Epcot

Yield: 4 servings

4 each (8 to 10 ounces) Airline chicken breast
¼ cup lemon mustard vinaigrette
4 teaspoons mustard butter
2 cups braised greens
1 cup mustard jus
4 cups cream cheese mashed potatoes

Ingredients for lemon mustard vinaigrette:
1 tablespoons Dijon mustard
2 tablespoons grain mustard
¼ cup lemon juice
1 tablespoon. sherry vinegar
1 clove garlic, minced
1 cup canola oil
to taste salt
to taste pepper

Method of preparation:
•  Place all ingredients except for canola oil in medium mixing bowl and mix together.
•  Slowly stream in canola oil while whisking vigorously.
•  Season with salt and pepper to taste.

Ingredients for cream cheese mashed potatoes
4 Idaho potatoes peeled and cut into ½ in cubes
½ cup cream cheese
¼ cup unsalted butter
1 cup milk
to taste salt
to taste pepper

Method of preparation:
•  Boil potatoes in salted water until fork tender and drain off water.
•  Place potatoes on mixing bowl and add in butter and cream cheese and mash together.
•  Slowly add in milk to get a creamy texture (you may not need the full cup).
•  Season the mashed potatoes with salt and pepper to taste.

Ingredients for braised greens:
2 large bunches of mustard greens, rough chopped and washed
1 medium Spanish onion, small diced
½ cup bacon, small diced
¾ cup chicken broth
to taste salt
to taste pepper

Method of preparation:
•  In large soup pot render the bacon until crispy.
•  Add in the onion and sauté until translucent.
•  Next add in the mustard greens and the chicken broth and simmer for
20-30 minutes or until greens are tender.
•  When greens are done adjust seasoning with salt and pepper.

Ingredients for mustard jus:
2 cups chicken broth
1 teaspoon Dijon mustard
1 teaspoon grain mustard
to taste salt
to taste pepper

Method of Preparation:
•  Add all ingredients together in small pot and bring to a simmer.
•  Adjust seasoning with salt and pepper.

Ingredients for mustard butter:
½ cup unsalted butter, soften at room temperature
1 teaspoon Dijon mustard
1 teaspoon grain mustard
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
to taste salt
to taste pepper

Method of preparation:
•  Combine all ingredients together in small bowl and whisk together.
•  Adjust seasoning with salt and pepper.

Assembly:
•  The lemon mustard vinaigrette is used to marinate the chicken for 24 hours.
•  Remove chicken from marinade and sear in lightly oiled cast iron skillet until light brown.
•  Finish cooking the chicken in a 400 degree oven until it reaches an internal temperature of 165 deg.
•  While chicken is in the oven, you should be finishing up your mashed potatoes, braised greens, and mustard jus.
•  Place mashed potatoes in serving bowl and top with braised greens.
•  Pour small amount of mustard jus around edge of potatoes and greens.

When the chicken is finished brush with the mustard butter and serve immediately.