Serves 4
- 2 lbs –chicken breast, boneless, skinless
- 1/4 cup – mayonnaise
- 1/4 cup – spice brown mustard
- 2 Calabrian chili peppers, chopped
- 1 TBSP – butter
- 1 tsp – ground black pepper
- 1/2 cup – white wine
- Salt – to taste
Pound the chicken breasts until 1/2″ to 3/8” thick. Slice in half as an individual serving size. In a bowl or large Ziploc, combine the mayonnaise, mustard and calabrian chillies. Add the chicken into the mixture and marinate for 4-24 hours.
Pre-heat the oven to 400F. In a large frying pan at medium high heat, sear the chicken with crushed black pepper, about 2 minutes per side. Place the chicken on a cooking sheet and put in the oven for 15 minutes.
In the same frying pan at high heat, add the leftover marinade and white wine to deglaze the pan to half level, about 3 minutes. Remove from heat and salt the mixture to taste. Stir in the butter.