Chicken & POULTRY

5 tablespoons vegetable oil 

2 tablespoons yellow mustard seeds 

1 onion, thinly sliced 

2 garlic cloves, minced 

1 ½ teaspoons minced fresh ginger 

1-teaspoon turmeric 

½ teaspoon honey  

1/8-teaspoon cayenne pepper 

1 cup chicken stock or canned low-sodium broth 

½ cup crème fraiche or heavy cream 

Kosher salt and freshly ground black pepper  

4 skinless, boneless chicken-breast halves 

All-purpose flour, for dredging 

1-tablespoon chopper flat-leaf parsley or cilantro 

1. In a medium saucepan, warm 2 tablespoons of the oi8l over moderate heat. Add the mustard  seeds and cover the pan. When the seeds begin to pop, remove the pan from the heat and  wait until the popping has stopped, about 30 seconds. Uncover the pan; the seeds will be  dark grey. 

2. Return the pan to the heat and add the onion. Cook the onion over moderated heat, stirring,  until softened but not browned, about 5 minutes. Add the garlic, ginger, turmeric, honey and  cayenne and cook, stirring, until fragrant, about 3 minutes. 

3. Add the chicken stock and boil over hight heat until reduced by half about 5 minutes. Add the  crème fraiche and cook over moderately high heat, stirring occasionally, until the sauce lightly  coats the back of a spoon, about 4 minutes. Season the sauce with salt and black pepper. 

4. Remove the tender from each piece of chicken. Cut the breast in half crosswise and lightly  pound to an even thickness. Season them with salt and pepper, the dredge lightly in flour,  shaking off the excess. 

5. In a large skillet, heat the remaining 3 tablespoons of oil. Add the chicken in batches and  brown over moderately high heat, about 2 minutes per side. Arrange the chicken on plates or  a platter. Spoon the sauce over the top of the chicken and sprinkle with the parsley. 

NOTE: The sauce can be refrigerated for up to two days. Bring it to room temperature and reheat  before serving