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:

Mustard Chicken with Shallots

IMG_8507

My husband and I LOVE mustard chicken. I am surprised that we don’t eat it once a week! We ate this delicious version with roasted asparagus and rice to soak up the sauce. Crusty bread would also be nice.  This recipe was adapted from the New York Times. I substituted boneless, skinless chicken thighs and, therefore, also altered the cooking times. A wonderful one-pot meal!

Yield: 4 servings

  • 10 boneless, skinless chicken thighs
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 15 whole medium shallots, peeled
  • 2 cups white wine
  • 2 tablespoons Dijon mustard
  • 2 sprigs tarragon
  • 2 cups grape or cherry tomatoes, cut in half
  1. Place the chicken thighs on a plate. Sprinkle the flour, salt and pepper mixture over them.
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides, about 3 to 5 minutes per side. Set aside.
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften, caramelize, and darken, approximately 5 to 8 minutes.
  4. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 25 minutes.
  5. Remove the lid, increase the heat slightly, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  6. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

IMG_8518

One Year Ago:

IMG_8516

Pork Tenderloin with Mustard-Wine Sauce

This is the perfect quick dinner. I had beautiful vegetables from my CSA share that were just asking to be served with a protein. My husband said “What about mustard sauce?”… We LOVE mustard sauce (I love mustard ANYTHING actually!). Mustard-Wine sauce, even better!

This recipe was adapted from Everyday Food. Easy and great.

  • 1 cup dry white wine
  • 1 cup water
  • 4 tablespoons Dijon mustard
  • 2 pork tenderloin (about 1 pound each)
  • Coarse salt and freshly ground pepper
  • 3-4 tablespoons extra-virgin olive oil
  • 1 T potato or corn starch, if desired, to thicken sauce
  1. Preheat oven to 450 degrees.
  2. Whisk together wine, water, and mustard.
  3. Season pork on all sides with salt and pepper.
  4. Heat a 12-inch ovenproof sauté pan over medium-high heat; add oil. Sear pork until browned on all sides, about 6 minutes total. Remove from heat.
  5. Carefully add mustard-wine mixture. Transfer pan to oven.
  6. Roast pork, spooning sauce over meat about halfway through, until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 15 minutes.
  7. Let pork rest for 10 minutes before slicing.
  8. Meanwhile, thicken the sauce. Mix starch with 2 tablespoons of sauce and dissolve. Add mixture to pan and bring sauce to a boil. Cook until desired thickness is achieved.
  9. Serve pork drizzled with sauce.

One Year Ago:

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