Pan Seared Chicken with Spicy-Crispy Onions and Tokay Shallot Mustard Sauce

Tammy was craving a chicken dish I made last year and could never re-create...for some reason, I just forgot what I did. I figured a better dish would smooth things over. My starting point was knowing I wanted a pan seared chicken. I sometimes like to use those "tenders"...the small pieces of breast that maintain moisture a bit better than a full breast. They're also very versatile across many recipes.

I built up from there.

We both love onions, but didn't feel like caramelized or raw. I also just wanted an onion as an accent item, not as a full component.

Then the sauce...I'm big on sauces and I love to incorporate different liquors. Since the last sauce I made had rum or wine, I think, I pulled out a Tokay. I know it's on the sweet side, and knowing I'd be using onions, I decided I needed some spice to sway the sweetness...a tokay mustard sauce. But tokay and mustard alone lack that earthy component, so I decided to incorporate shallots.

Here it does, yo:

Pan Seared Chicken:

4 ckicken breast tenders
salt
pepper
paprika
dried basil
dried garlic
1 egg white
corn starch

use the first 5 ingredients to form a nice coating. Let them sit on the chicken for a few minutes, then dredge in the egg white, the roll in corn starch to cover.

Heat up 2 TSP oil and fry both sides until golden brown...maybe 2-3 minutes per side.

Spicy-Crispy Onions:

1 onion
corn starch
baking soda
1 TSP crushed red pepper
salt
pepper

Slice onions and put them in a bowl. Salt and pepper, then add red pepper. Add about 1 TSP corn starch, and a sprinkle of baking soda. Add 1 tsp egg white and stir it all well.

Fry with 1 TSP oil on medium-high heat until crispy. Remove and set aside for later use.

Shallot Tokay Mustard Sauce:

1/4 C Tokay
1/4 C whipping cream
salt
pepper
1 large shallot, sliced
1 tsp deli mustard

Fry up shallots in 1 TSP oil for about 2 minutes. Add Tokay and let boil about 30 seconds. Add whipping cream and let boil about 30 more seconds. Drop in mustard, salt, and pepper, stirring constantly, until thickened.

Lay out your chicken, top with some crispy onions, then spoon some sauce over the top.

Rock and roll, baby!

~ Brock