Confetti Chicken with Mustard Cream Sauce and Saffron-Brown Rice Pilaf

I came up with this recipe a couple of months ago, and it was one of those I wrote down immediately since I was so pleased with how it turned out. It's always nice to come up with a new way to liven up boneless, skinless chicken breasts.

Enjoy!

Confetti Chicken with Mustard Cream Sauce and Saffron-Brown Rice Pilaf

For the rice:

1 cup brown rice

2 cups water

1 tsp. chicken base

1 medium onion, chopped

2 cloves garlic, finely chopped

1/4 tsp. saffron threads

1 cup frozen peas

For the chicken:
2 large skinless/boneless chicken breasts
1 cup plain dried bread crumbs
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
3 T. Dijon mustard, divided
1/2 cup chopped onion
1 clove garlic, minced
1 medium red bell pepper, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup cream
1/2 tsp. dried thyme
1/8 tsp. cayenne

For the rice:
Melt 1 T. butter over medium-high heat in heavy sauce pan. Add onion and garlic and saute until onion is translucent, about 3 minutes. Add rice and stir to coat. Saute until brown and fragrant, about 1 minute. Stir in water, chicken base and saffron. Cover and reduce heat to low, cooking until liquid is absorbed, about 20 minutes. Stir in peas, and heat through.

For the chicken:
Mix breadcrumbs and next four ingredients in a large, shallow bowl or pie plate. Combine beaten egg and 1 T. mustard in another shallow bowl. Dip each breast first in the egg mixture and then into the bread crumb mixture. Heat 1 T. unsalted butter and 1 T. olive oil in large saute pan over medium-high heat. Saute chicken until browned, about 2 minutes per side (will not be cooked through). Remove chicken to plate and set aside. Melt additional 1 T. butter in the same pan. Add onion, garlic and bell pepper and saute until soft, about 5 minutes. Add white wine to pan, scraping up any brown bits that have accumulated on the bottom of the pan. Simmer until liquid is reduced by half, and then stir in chicken stock, cream, 2 T. Dijon mustard, thyme and cayenne. Return chicken to the pan, coating each side in the sauce. Reduce heat to medium; cover and simmer 10 minutes, or until chicken is cooked through and sauce is thickened. Serve with pilaf.