Sunday, 2 September 2012

Chicken in Mustard Sauce

Chicken loves mustard. Chicken loves white wine. The French know this and the French have a way with pan frying and pan sauces. They also have a reputation for fussy dishes, but this is anything but fussy. In fact it is downright easy.

You can have this delicious chicken dinner on your table in about 15 minutes. How's that for easy? Serve with rice or noodles, I used small star pasta (okay, when I realized I was out of orzo. Hey, they're both the same size and get nice and creamy when you add in lots of butter at the end, along with a bit of the pasta water.) And peas, also because they were handy. And are great drenched in butter. You can never have too much butter. Especially salted butter. It's good for the soul.

Chicken in Mustard Sauce
Rick Bayless, online source of recipe here
Rick and Lanie's Excellent Kitchen Adventures
for I♥CC Out of Mexico

Four 5- to 6-ounce boneless, skinless chicken breast halves

Salt

Ground black pepper

About 1 cup flour

1 tablespoon butter

1 tablespoon vegetable oil (olive oil)

½ cup chicken broth or white wine (wine makes the dish taste very French)

3 tablespoons French-style mustard (smooth or whole-grain is OK)

¾ cup creme fraiche or heavy (whipping) cream (I used a dollop of yogurt instead)

3 tablespoons chopped fresh chives or parsley

1. Season chicken. Pat chicken dry on paper towels. Sprinkle both sides of each piece with salt (takes about 1 teaspoon to season all of them) and pepper. Spread flour on a plate. Lay chicken in flour, then flip pieces over to coat completely.

2. Fry chicken. Set large (10-inch) skillet over medium to medium-high heat. Add butter and oil. When butter melts and just begins to brown, quickly and gently pat chicken between palms to distribute flour evenly, shake off excess and lay chicken in a pan in a single layer. When brown underneath, about 3 minutes, turn with tongs and cook the other side until brown outside and cooked through, about 5 minutes more. The chicken should be juicy, but not pink inside; cut into the center with a small knife to make sure. Remove chicken to a clean plate. Reduce heat under pan to medium.

3. Make sauce. Immediately pour in broth or wine. (Pour from side to minimize spattering.) Use a spatula to scrape up any sticky bits from bottom of pan. Boil until almost syrupy looking, about 2 minutes. Add mustard and creme fraiche or cream. Boil until sauce has thickened slightly, 3 to 5 minutes. Taste and add as much salt as you think necessary.

4. Serve. Place chicken breasts on dinner plates. Spoon sauce over each one. Sprinkle with chives or parsley and serve.

Makes 4 servings.


Rick Bayless @IHCC button rounded IHCC