One reason to welcome cooler weather is that it’s mustard chicken season! 🙂 This saucy dish is an absolute favorite in our house. I had to try Jacques Pepin’s version, of course. It was quick and elegant.
This recipe was adapted from the New York Times. I used chicken tenders instead of chicken breasts and reduced the cooking time. I will have to admit that next time I would make it with chicken thighs instead- just our personal preference.
We ate it with roasted potatoes and beets as well as Browned Butter Green Beans with Slivered Almonds. It would also be great with rice to soak up the sauce. Healthy and tasty.
Yield: Serves 4 to 6
- 2 pounds of chicken breast tenders or boneless skinless chicken thighs
- ½ tsp coarse salt
- ½ tsp freshly ground black pepper
- 1 T vegetable oil
- 1 cup finely chopped yellow onion
- 2 T all-purpose flour
- 2 cups water
- 1 ½ tsp dry mustard
- 1 T Dijon mustard
- Sprinkle the chicken 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 minute on each side, just to brown.
- 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 2-3 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.
Two Years Ago:
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