Crunchy Roasted Chicken Steaks with Mustard Sauce

• 5 tablespoons Dijon mustard
• 3 1/2 tablespoons fresh lemon juice
• 1 large egg yolk
• 1/2 teaspoon Tabasco sauce
• Kosher salt and freshly ground black pepper
• 2/3 cup grapeseed or other neutral oil, plus more for frying
• 1/4 cup extra-virgin olive oil
• 2 whole (2 1/2-pound) chickens
• Cornstarch, as needed
• 2 tablespoons Herb Butter (recipe follows)
• Fresh tarragon leaves, for garnish
• 10 tablespoons unsalted butter, preferably cultured, at room temperature
• Grated zest of 2 lemons
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh chervil leaves
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon Maldon salt or other flaky sea salt
• (makes about 3/4 cup)

1. Preheat the oven to 450F.
2. Combine the mustard, lemon juice, 2 tablespoons water, the yolk, Tabasco, and 1 teaspoon salt in a blender.
3. Puree until smooth.
4. With the machine running, add both oils in a steady stream and blend to emulsify.
5. Make boneless chicken steaks, removing the breast and thigh from each side in a single piece without any bones; the two parts will be connected by skin and a little meat (see Cest Bon on page 132).
6. Generously season the chicken on both sides with salt and pepper.
7. Dust with cornstarch to coat, shaking off excess.
8. Fill a large skillet with grapeseed oil to a depth of 1/4 inch.
9. Heat over high heat until almost smoking.
10. Working in batches, add the chicken, skin side down, and cook until golden, about 2 minutes.
11. Transfer to a baking sheet, skin side up.
12. Repeat with the remaining chicken, then roast in the oven until crunchy and the meat between the tender and breast is just a little rosy, about 11 minutes.
13. Transfer to a serving platter and top each portion with 1/2 tablespoon herb butter.
14. Garnish with tarragon.
15. Serve immediately with the mustard sauce.
16. In a large bowl, stir together the butter, zest, tarragon, chervil, parsley, chives, and salt until well blended.
17. Transfer to a sheet of plastic wrap and form into a log.
18. Wrap tightly and refrigerate until firm.
19. The butter can be refrigerated for up to 1 week.

mustard, lemon juice, egg yolk, tabasco sauce, kosher salt, grapeseed, extravirgin olive oil, chickens, cornstarch, butter, tarragon, unsalted butter, lemons, tarragon, chervil, parsley, fresh chives, salt

Taken from www.epicurious.com/recipes/food/views/crunchy-roasted-chicken-steaks-with-mustard-sauce-390698 (may not work)