I made Mustard Chicken last night. This is a quick crowd-pleasing recipe that I make often during the week. One nice thing about this recipe is that you can change it up however you like by adding onions, mushrooms and/or artichoke hearts. Sometimes I don't add any of those and just make the sauce - sometimes I add whatever is in the fridge. Perhaps the best thing about this recipe is how simple the ingredients are. Most people probably have all of the ingredients at home; most are pantry items that last a long time. It is also worth pointing out that these this is a very inexpensive meal to make.
You can use any type of mustard you like. I have used Dijon, Stone ground, Whole Mustard, etc... they are all very good, use you favorite.
Total time: 45 minutes
You will need:
1.5 pounds Chicken Breasts
Salt and Pepper
1 tablespoon Olive Oil
2 tablespoons Butter
2 tablespoons Flour
1 cup Chicken Stock
1/2 cup Mushrooms (optional)
1/2 can chopped Artichoke Hearts (optional)
1/4 cup chopped Onion (optional)
1/2 cup Milk
3 tablespoons Mustard
1 tablespoon Tarragon
* I serve with Rice Pilaf
Preheat your oven to 300 degrees. In a bowl combine about 1/2 cup flour and salt and pepper to taste, you will use this to coat the chicken. Then heat the olive oil in a skillet over medium high heat. Once the skillet is hot, dredge the chicken in the flour and place in the skillet. It will only take a couple minutes to brown on each side. Once the chicken has browned, place it on a baking sheet and put in the oven. The cook time will depend on the size of your chicken breasts. I purchased medium sized chicken breasts and they were fully cooked in about 30 minutes - and very tender.
While the chicken is in the oven, start the rice if you are having rice. I love eating rice with this because I think that the sauce is great on rice. Then get started on sauteing any of the vegetables you would like to add into the sauce. Once the mushrooms have browned/onions have softened/artichokes are heated - set aside.
Make the sauce. Start by melting the butter in a medium saucepan. Then stir in the flour. Stir for one minute. Then slowly add the chicken stock and milk whisk until the butter/flour mixture is completely incorporated. Then bring to a slow boil. Let boil for 1 minute, stirring frequently. This lets the sauce thicken. Then add in the mustard and tarragon. Go ahead and add extra mustard if you really like mustard. Then add in the sauteed vegetables. (This sauce only takes about 5-10 minutes to make, so I wait until the chicken is almost done before I make it.)
Enjoy! There will be at least one more post this week. My friend Carla asked me to post about menu options/recipes for Orthodox Easter this weekend.