CHICKEN IN MUSTARD SAUCE RECIPE - NYT COOKING
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Total Time 35 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http//schema.org, Calories 229, UnsaturatedFatContent 8 grams, CarbohydrateContent 4 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 3 grams, SodiumContent 241 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CHICKEN WITH MUSTARD SAUCE RECIPE | ALLRECIPES
Simple, delicious, and the mustard sauce makes it a nice change.
Provided by SUE WILLIAMS
Categories Meat and Poultry Chicken Breast
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
- Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
- Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
- Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.
Nutrition Facts : Calories 506.4 calories, CarbohydrateContent 20.9 g, CholesterolContent 149.8 mg, FatContent 30.3 g, FiberContent 2.6 g, ProteinContent 30.1 g, SaturatedFatContent 18.4 g, SodiumContent 848.6 mg, SugarContent 3.4 g
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