Thursday, April 30, 2015

Chicken with Creamy Mustard Sauce

I have a secret to confess--I've had a lifelong love affair with mustard.  It all started innocently enough.  A little Cheap Yeller Mustard on a hot dog as a kid.  Next thing you know, I'm jonesin' every time the Grey Poupon commercial comes on.  I've got it bad, friends.  There's nigh on fifteen different mustards stashed away in my fridge and cupboard.  Maybe more.

I've even visited Dijon, France, surely the Mecca of the mustard world if there ever was one.  It's a place so wonderful the mustard truly flows from taps instead of beer.

I'm not kidding.  Mustard on tap in Dijon, France

The Eat'n Man loves him some Mustard on tap!

So, if you're into the 'yellow fairy' as much as I am, the best thing to do is just embrace your inner mustard-aholic and use it with wild abandon.  And mustard is not just something to slather on your burger or corn dog, It's a viable ingredient in its own right, and it veritably sings in this savory chicken dish here.

Mustard Chicken

2 Chicken Breasts, Sliced in Half Crosswise into Cutlets
4 Tablespoons Butter
2 Tablespoons Olive Oil
8 Oz White or Crimini Mushrooms
1 Large Shallot, Chopped
2/3 Cup White Wine
3 Cloves Garlic, Minced
3 Tablespoons Traditional (Smooth) Dijon Mustard
3 Tablespoons Whole Grain Dijon Mustard
1 Cup Heavy Cream
1/2 Cup Chicken Stock
1 Tablespoon Fresh Tarragon

Melt butter with the olive oil in a large skillet.

While it's melting, slice your chicken breasts in half crosswise, along the flat,

so that you have two thin cutlets from each breast.  Sauté the breasts until they are golden brown and just cooked through.

Don't overcook 'em.  In fact, you might undercook 'em a bit, since you will be holding them in a warm oven while we make the sauce.  You can check to make sure they are done before you serve.

Transfer the breasts to a casserole dish and hold in a 225˚F oven until ready to serve.

Meanwhile, make your sauce.

Slice your mushrooms in half

and sauté them until they are golden brown and soft.

Reserve.  Add the white wine to the skillet and deglaze.

Chop the shallot...

...and add it to the skillet.

Add the garlic.  If you have a fancy garlic press like we do, it can make short work of mincing.

Now, the mustard.

Ah, I can't help admiring the freshly opened jars of yellow goodness.  We're using two types of Dijon mustard today to really ramp up the flavor.  You could of course try other sorts and you'd probably come up some something nice as well.

Add the mustards to the skillet and stir to combine.

Add the cream.

Add the chicken stock and the tarragon.

Stir while you simmer the sauce for a few minutes.

Taste and adjust with salt and pepper as necessary.

Serve immediately over the chicken.  You can reintroduce the mushrooms to the sauce before hand, or just some 'em on the side, as we've done here.

Until Next Time,

Bon Appetit!


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