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Add a photoMany years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It came in many forms with many additions some good some not so good.
My version is simple and can be made in a number of different ways with any number of substitutions. The chicken can be a butterflied breast pounded thin or a whole breast. You bread it or not. The sauce either a full reduction of heavy cream or a mixture of ½&½ and a roux. It can be that simple or you can saute onion, garlic, add herbs, it’s totally up to you, there are no dijonaisse police lurking outside your kitchen door.
Ingredientes
- Chicken breast (either pounded thin or whole)
- 1 medium onion or 2 shallots chopped
- 3-4 Tbs coarse ground Dijon style mustard
- 1 clove garlic minced
- 1 Tbs butter
- 1 Tbs flour
- 1½ cups ½ & ½
- salt & pepper
- 4 Tbs chopped Parsley
Direcciones
- Salt & pepper both sides of the chicken.
- In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.
- In the pan cook the onion and garlic until just translucent. Melt in the butter add the flour and cook until all raw flour is gone.
- Add the ½ & ½ bring the heat up to medium high and stirring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is dissolved. Taste and adjust seasoning.
- Place the chicken back into the pan with any juices that have accumulated and toss to cover.
- Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 2 servings | |
| Calories 227 | |
| Calories from Fat 119 | 52% |
| Total Fat 13.4g | 17% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.09g | |
| Cholesterol 60mg | 20% |
| Sodium 389mg | 16% |
| Potassium 313mg | 9% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.41g | 2% |
| Protein 16.96g | 27% |
Comentarios
18 de Noviembre de 2016Ah this is the same recipe that my daughter has learned. She did justice to such recipe!
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