Mustard-crusted Chicken Breast with Southern dumplings and black-pepper honey

Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

For the dumplings:
Amt Ingredient
2 qts roasted chicken stock
1 tsp salt
1/2 tsp pepper
2 cups all-purpose flour
1/2 tsp salt (second use)
1/2 tsp baking powder
3 tbsp shortening
3/4 cup buttermilk

Procedure: 
• Bring chicken stock, 1 tsp. salt and 1/2 tsp. pepper to boil. 
• Combine flour, soda, 1/2 tsp. salt; cut in shortening. 
• Add buttermilk and combine with fork until ingredients are moistened. 
• Turn out on a floured surface and knead lightly 4 or 5 times. 
• Roll dough out to 1/4-inch thick and cut into 4 1/2-inch dumplings.
• Drop dumplings into boiling stock. Simmer dumplings for 5 to 7 minutes.

For the mustard glaze:
Amt Ingredient
3/4 tsp fresh chopped rosemary
3/4 tsp chopped fresh thyme
1 tbsp dry white wine
1 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp whole-grain mustard
(combine all ingredients)

For the black-pepper honey:
Amt Ingredient
1 cup honey
2 tbsp fresh cracked black pepper (or to taste)
(combine and warm over double-boiler,   to allow pepper to infuse)

Procedure: 
• In a hot skillet, brown airline chicken breast in olive oil; brush with generous amount of mustard glaze and finish in 350-degree oven until done.
• Mound sautéed Southern greens such as collards in deep plate or bowl; surround with dumplings.
• Place chicken breast on top of greens, and drizzle with black pepper honey.