Chicken in Mustard Sauce

Growing up I was the only person in my house who loved mustard. As children go, we were pretty tolerant of each other, but we had the same fights siblings do about things which made complete sense, like people blinking too loudly or my personal favorite, the aroma of mustard ruining the kitchen. I love pretty much every mustard from the yellow I piled on what my Dad ceremoniously calls “dirty water dogs” from pushcarts in the city to moutarde fitting for the most discerning Croque Monsieur. Hesitantly, I would say mustard is my favorite condiment, and I say hesitantly because I am my grammy’s granddaughter and I have a love of all condiments. Relish, I eat with relish. Jams are my jam. I get sauced more joyfully if my food has some sort of special sauce. Somebody I spent a considerable amount of time with as a child but who behaves like a child as an adult, told me he has as an adult developed the courage to bravely tell people he does not like condiments, even, GASP, ketchup. When he told me I almost burst out with “but how do you find meaning and joy in your condiment free life?” I would say for him, the verdict is still out about joy and actually also meaning, so perhaps he should try some mustard. The general dislike of mustard in my house did not deter me from my love of possibly my favorite condiment, and I soldiered through the peanut gallery of mustard haters, to proudly become the lady I am today.

My heart beats “must-ard, must-ard” for pretty much everything mustard worthy, from turkey sandwiches to egg salad, from honey baked ham to tuna fish. The only benefit of cooking for yourself is the luxury of making foods which answer solely to your palate and this recipe answered to mine. There was nobody to complain about the mustardiness of the sauce, but there was also nobody to do the dishes. I actually think this dish would be enjoyable for the majority of people and I plan on serving to people who are not so unabashedly proud of their love of “the other hotdog condiment.”

This simple sauce combines two types of mustard, dijon and spicy brown, with a basic rue. When it cooks down it is velvety smooth. Additional uses for this sauce on its own would be as a dressing for roasted potatoes or even steamed carrots.

Ingredients  2-3 medium chicken breasts  medium shallot  3 garlic cloves  sprig of rosemary  2 tbls of flour with extra for dusting  0.5 cup of water  3 tbls of vegetable oil (you could also use olive oil)  2 tbls of dijon mustard  tbls of brown mustard (I added extra)  an abundance of ground pepper    Plan of Attack  Cut the chicken into 5-6 pieces and pound with your meat tenderizer until they’re about the same thickness. Season the chicken on both sides with salt and pepper.  Pour about a tbls of oil into your medium skillet and when hot, add the chicken.  Dice your shallots and garlic  Brown the chicken on both sides, and then sprinkle each side with flour and return to pan to develop a rich texture on the outside of the breasts  Add the shallots and garlic into the pan with the chicken breasts and remove the chicken breasts after cooking with the shallots for 2-3 minutes.  Put the chicken breasts to the side, add the flour and water to make a simple rue. Then add the remaining oil and mustards to the pan, making sure to stir the sauce with your spoon to prevent the flour from sticking.  When the sauce has integrated, add your chicken pieces back in the pan with the sauce and cook on medium low heat for 9-11 minutes, Season with more ground pepper and serve covered generously with the sauce.

Ingredients

2-3 medium chicken breasts

medium shallot

3 garlic cloves

sprig of rosemary

2 tbls of flour with extra for dusting

0.5 cup of water

3 tbls of vegetable oil (you could also use olive oil)

2 tbls of dijon mustard

tbls of brown mustard (I added extra)

an abundance of ground pepper

Plan of Attack

Cut the chicken into 5-6 pieces and pound with your meat tenderizer until they’re about the same thickness. Season the chicken on both sides with salt and pepper.

Pour about a tbls of oil into your medium skillet and when hot, add the chicken.

Dice your shallots and garlic

Brown the chicken on both sides, and then sprinkle each side with flour and return to pan to develop a rich texture on the outside of the breasts

Add the shallots and garlic into the pan with the chicken breasts and remove the chicken breasts after cooking with the shallots for 2-3 minutes.

Put the chicken breasts to the side, add the flour and water to make a simple rue. Then add the remaining oil and mustards to the pan, making sure to stir the sauce with your spoon to prevent the flour from sticking.

When the sauce has integrated, add your chicken pieces back in the pan with the sauce and cook on medium low heat for 9-11 minutes, Season with more ground pepper and serve covered generously with the sauce.