Puff pastry: For this recipe, I used 1 box of Pepperidge Farm puff pastry, using both sheets.You can usually find it in the frozen section of the store. Just make sure you thaw it properly before use.

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times.

Combine mustard and softened butter; season with about 1/8 teaspoon each pepper and salt if using. With your fingers, gently loosen skin from breast, thigh and leg meat.

3 tablespoons extra-virgin olive oil. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks ...

Technique tip: You'll need a mighty big pan to fit all eight chicken thighs (at least 14 inches measured across the bottom). If you don't have a pan of that size, cook the chicken in 2 pans ...

Directions. Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan.

Preparation. Sauce Step 1. Bring 1 lb. fresh or frozen cranberries, 2 Tbsp. unsalted butter, ¾ cup sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to a simmer in a medium saucepan ...

Add another 1/2 teaspoon salt to the sauce in the large bowl, then add the chicken and turn to coat evenly. If you have time, let the chicken marinate at room temperature for up to 30 minutes or ...

Grilled Chicken with Honey Mustard Barbecue Sauce. ... For this 25-minute recipe, 2011 Best New Chef Jamie Bissonnette glazes salmon steaks with an umami-packed soy-honey-mustard sauce, ...