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2 tablespoons Dijon mustard

1 tablespoon mayonnaise

Salt

1 egg

1 teaspoon garlic powder

¼ teaspoon ground black pepper

1 cup panko (Japanese-style) breadcrumbs

1½ teaspoons dried thyme, divided

1¼ pounds thin-cut boneless, skinless chicken breasts

2 tablespoons olive oil

2 tablespoons butter, divided

¼ cup white wine

¾ cup chicken broth

1 tablespoon cornstarch

1 tablespoon cool water

2 tablespoons heavy cream

Ground black pepper, to taste

Heat the oven to 350°F.

In a wide, shallow bowl, whisk together the mustard, mayonnaise, ½ teaspoon salt, egg, garlic powder, and black pepper. In a second wide, shallow bowl, mix the panko and 1 teaspoon of the thyme.

Use paper towels to pat the chicken dry. Dredge each piece through the mustard mixture, turning it to coat both sides, then do the same with the breadcrumbs. Set the breaded chicken pieces aside.

In a large skillet over medium-high heat, combine the olive oil and 1 tablespoon of the butter. When they are sizzling, add the chicken, in batches if necessary. Cook for 2 to 3 minutes, then flip the chicken and cook another 2 to 3 minutes, or until evenly browned on both sides.

Transfer the chicken to an oven-safe plate and place it in the oven to finish cooking.

Return the skillet to the heat and add the wine and broth to deglaze. Use a silicone spatula to scrape up any bits stuck to the bottom of the pan. Swirl in the remaining tablespoon of butter. Add the remaining thyme.

In a small glass, mix the cornstarch and water. Add the mixture to the skillet, then heat, stirring constantly, until the sauce thickens, about 2 minutes. Stir in the cream, then season with salt and pepper.

Serve the chicken with the pan sauce drizzled over it.

HOW LONG? 20 minutes

HOW MUCH? 4 servings

Chicken Mole

The sauce in this traditional Mexican dish is unbelievably rich and mildly spicy, thanks to a blend of garlic, cinnamon, cocoa powder, red pepper flakes, and almond butter (think peanut butter, but made from almonds). It begs for mounds of rice to sop it up.

The recipe is adapted from several by Chicago chef Rick Bayless, the man who has given Mexican cuisines the respectability they deserve. And several years ago at his Frontera Grill restaurant, he served me the best meal of my life.

2 tablespoons canola or vegetable oil

1 medium yellow onion, diced

6 garlic cloves, minced

¼ teaspoon ground cloves

½ teaspoon cinnamon

¼ teaspoon ground black pepper

½ teaspoon red pepper flakes

1 tablespoon cocoa powder

1 cup smooth almond butter

1 cup canned crushed tomatoes

2 cups chicken broth

¼ teaspoon salt

1 slice soft white bread, cut into small pieces

1½ pounds boneless, skinless chicken breasts, cut into ½-inch chunks

In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cloves, cinnamon, black pepper, red pepper flakes, and cocoa powder. Sauté for 5 minutes.

Add the almond butter and mix until it melts into the other ingredients. Add the tomatoes, broth, salt, and bread and bring to a simmer. Add the chicken and return to a simmer.

Cover the pot and cook for 12 to 15 minutes, or until the chicken is cooked through.

HOW LONG? 30 MINUTES

HOW MUCH? 4 TO 6 SERVINGS

Peppery Pumpkin Risotto

A faster version of this dish can be made as a faux risotto by using orzo pasta in place of the rice. You’ll need only about half the liquid called for in the recipe.

And while many traditional risotto recipes call for heating the broth before using it, I find this unnecessary. As long as your broth is room temperature, it’s fine.

2 tablespoons olive oil

2 tablespoons butter

1 medium yellow onion, diced

1¾ cups Arborio rice

1 tablespoon grated fresh ginger

Pinch cayenne pepper

½ cup white wine

1 quart chicken or vegetable broth, plus extra, if needed

15-ounce can pumpkin puree

1 cup grated Parmesan cheese

Salt and ground black pepper, to taste

In a large skillet over medium heat, combine the oil, butter,