Jacques Pepin’s Chicken in Mustard Sauce

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
  1. Sprinkle the chicken with the salt and pepper.
  2. 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.
  3. Mix in the onion and continue cooking for one minute.
  4. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  5. 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.
  6. Remove the meat to a serving platter and keep warm.
  7. Cook the sauce to reduce it to about one-and-a-half cups.
  8. 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.
  9. Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  10. Serve the chicken with the sauce.

Two Years Ago:

Three Years Ago:

Chicken with Mustard

My husband LOVES mustard chicken- especially when it is super saucy. I think of it as a classic French bistro dish but apparently it is a classic French home-cooked dish! This one is over the top- the incredible mustard sauce incorporates bacon and crème fraiche- YUM. 🙂 It is definitely one of the best versions I have ever made. Fabulous!!

This recipe was adapted from My Paris Kitchen by David Lebovitz, via The Saint Jeffreys. I substituted boneless, skinless chicken thighs for whole chicken legs and served it over sautĂ©ed greens, instead of pasta, with roasted potatoes and roasted asparagus on the side. I think I need to explore this book a little bit more- I am sure that there are many many more wonderful dishes to pore over… mmmmm…..

Yield: Serves 6

  • 1/2 cup Dijon mustard
  • 1/4 teaspoon paprika
  • freshly ground black pepper, to taste
  • 1/2 tsp coarse salt or sea salt, or to taste
  • 10 boneless, skinless chicken thighs
  • 1 cup (about 5-6 oz) smoked bacon, diced
  • 1 large Spanish or white onion, diced
  • 1 teaspoon fresh thyme leaves
  • 1 cup white wine
  • 1 tablespoon yellow mustard seeds
  • 2 tablespoons creme fraiche
  1. In a 9×13-inch pyrex dish or a large bowl, mix 1/2 cup Dijon mustard with the paprika, some ground pepper, and salt. Mix with chicken thighs, and coat with mixture on all sides. Set aside.
  2. Heat a large skillet (I used enameled cast iron) with a lid over medium heat, and add the diced bacon. Cook the bacon, stirring frequently, until just starting to brown. Remove the bacon from pan, and drain on paper towels. Spoon or pour out all but 1 tablespoon of bacon fat from pan. (The extra bacon fat can be reserved to sauté greens as a side dish!)
  3. Add the diced onion to the pan and cook until translucent, about 5 minutes. Stir in thyme, and cook another minute. Scrape onion and thyme into a bowl. Set aside.
  4. Place the chicken and sauce in the hot skillet in a single layer. Cook over medium-high heat, browning well on one side, and then on the other, about 4 minutes per side. (Make sure the chicken develops a brown color, as this will help with the taste of the sauce.) Once cooked, remove chicken from pan and place on a plate. Set aside.
  5. Add the white wine to pan, and scrape the brown bits that have stuck to the pan. Return the chicken to the pan, and add prepared bacon and onions. Cover and cook over medium heat, turning over pieces a few times, for around 15 minutes. If the sauce is too watery, remove the lid for part of the cooking time.
  6. Remove the skillet from heat, and stir in the mustard seeds and the crème fraiche. Serve with roasted potatoes and sautéed greens, or as desired.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Velvet Chicken with Mustard Sauce

I had to make this dish because I have to try as many “mustard chicken” recipes as possible, but also because this dish was included in the “Top 20 New York Times Recipes of 2014.” The beauty of this recipe is that it minimizes the boneless skinless chicken breast cooking time in order to keep the meat moist. It also utilizes a Chinese technique called velveting to doubly ensure this moistness. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. Mmmmm….

I did make a mistake though. :/ I doubled the recipe and used very large chicken breasts- which I halved. My mistake was halving them into two smaller- but still thick pieces. I should have cut them horizontally into 2 thinner cutlets! (What was I thinking?!?) I had to increase the cooking time and I may have missed some of the beauty of this dish…. This recipe was adapted from the New York Times, contributed by David Tanis. Learn from my mistake and try this technique!

  • 4 large boneless skinless chicken breasts, halved, each piece about 6 ounces
  • coarse salt and freshly ground black pepper
  • 4 egg whites (about 4 tablespoons)
  • 8 tablespoons cornstarch
  • 4 tablespoons Dijon mustard
  • 4 tablespoons whole-grain Dijon mustard
  • 2 teaspoons dried mustard
  • 2 tablespoon grated horseradish
  • 1 cup crème fraĂ®che
  • 1 1/2 cups chicken broth
  • 6 tablespoons melted butter or vegetable oil
  • 2 teaspoons roughly chopped thyme leaves
  • 4 tablespoons snipped chives, for garnish

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  1. Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (**If using larger breasts, slice them into 1/2-inch-thick cutlets.**) Season generously on both sides with salt and pepper.
  2. Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
  3. Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
  4. Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
  5. Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. (I cooked until the center of the meat reached 165 degrees F.)
  6. Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened.
  7. Spoon sauce over breasts, sprinkle with chives, if desired, and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Panko-Crusted Mustard Salmon

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There is just not enough time in the day. This is my complaint- almost every day…. When I was expressing this to one of my good friends the other day, she said, “Why don’t you just make the Ina Garten salmon for dinner? It’s so easy and my kids gobble it up!” Well, needless to say, a couple of days later, I was short on time after running our kids to all of their extra-curricular activities. I was so happy to make this salmon- It was just as quick, easy, and tasty as had been promised too! 🙂

This recipe was adapted from Ina Garten’s Barefoot Contessa How Easy is That?, via food network.com. We ate it with roasted asparagus and potatoes on the side (easily roasted in the same oven!!). Delicious!

  • 2/3 cup panko (Japanese dried bread flakes)
  • 2 tablespoons minced fresh parsley
  • grated zest from 1 lemon
  • coarse salt and freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 pound salmon fillet
  • 2 tablespoons Dijon mustard
  • Lemon wedges, for serving, optional
  1. Preheat the oven to 425 degrees (on convection roast).
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillet on a parchment-lined rimmed baking sheet. Generously brush the top of the fillet with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard-coated salmon. The mustard will help the panko adhere.
  4. Roast for 10 minutes, or until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges, if desired.

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One Year Ago:

Two Years Ago:

Quick Crusty Mustard Chicken

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We cannot eat enough mustard chicken in my house. I can’t try too many versions either! This version is less saucy and more of an oven-fried chicken with a delicious crispy mustard-shallot-breadcrumb coating. The coating is not only flavorful; it seals the moisture into the meat.

This recipe was adapted from Martha Stewart Living. I used all chicken thighs (and removed the skin- still very moist!), increased the shallots and the fresh thyme, and substituted panko for some of the breadcrumbs. We ate it with roasted chioggia beets, potatoes, and acorn squash on the side. Yum!

  • 4 pounds (about 8) bone-in, skin-on chicken thighs, skin removed
  • 3 tablespoons Dijon mustard
  • 1/4 cup minced shallots
  • 3 tablespoons fresh thyme leaves
  • coarse salt
  • 1/2 teaspoon freshly ground black pepper, plus more to season chicken
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon coarse salt
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vegetable oil
  • 1/2 cup white breadcrumbs
  • 1/2 cup panko
  1. Preheat broiler. Remove skin from chicken. Place chicken pieces on a rimmed baking sheet, lightly season with salt and pepper, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
  2. Mince shallot and thyme in a mini-food processor.
  3. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
  4. Combine breadcrumbs and panko in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumb mixture to coat completely.
  5. Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

One Year Ago:

Two Years Ago:

Ina Garten’s Vegetable Coleslaw

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One of my good friends absolutely loves this recipe and I have had this coleslaw several times at her house. It is colorful, simple, and delicious. I served it with Slow-Cooker Barbecue Pulled Pork on the Fourth of July this year; it was wonderful in the sandwich or on the side. 🙂 This recipe was adapted from The Barefoot Contessa Cookbook, via foodnetwork.com.

  • 1 pound green cabbage (about 1/2 head)
  • 3/4 pound red cabbage (about 1/2 head)
  • 5 large carrots
  • 2 cups good mayonnaise (I used Trader Joe’s Organic)
  • 1/4 cup Dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons celery seeds
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches.
  2. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Mix in a bowl with the sliced cabbages.
  3. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

One Year Ago:

If you like this you may also like:

Mustard-Herb Potato Salad

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My husband had to work on Father’s Day, so we planned to have his special dinner belatedly the next day. I wanted to surprise him with a delicious pre-Father’s Day meal as well. It rained on my parade though…. instead of grilled chicken thighs with cilantro pesto we had baked chicken thighs, along with our favorite corn salad, his favorite caesar salad, and this mustard-herb potato salad. It was great! He had leftovers to bring to work on Father’s Day too. 🙂

This recipe was adapted from Everyday Food. Steaming the potatoes allows them to really keep their shape and makes a nice presentation.

Yield: 4 to 6 servings

  • 1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley and/or dill
  1. Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
  2. In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
  3. Add olive oil and herbs to cooled potato mixture. Season with salt and pepper, and toss.

One Year Ago:

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