Mustard chicken proves that an event does not have to happen every year in order for it to have the status of tradition. When I told JB that GZ was fixing supper tonight, he responded, "mustard chicken?" And that was before the aroma of good mustard and chicken was filling the house. Here's the finished product, plated with wide Amish noodles and some veggies.
Here's the ingredients he used this time. Chicken breasts, olive oil, stock or broth, and about a half jar of grey poupon mustard. Salt and pepper. Amounts are flexible.
Brown the chicken.
Make a space to pour in about a half inch or so of broth, to make the base for the sauce.
Mustard gets stirred into the broth, then more is spread on top of the chicken, which is turned to coat it with the mustard sauce. More mustard is added until it looks appropriately saucey.
The cover goes on the frying pan and the chicken is simmered in the sauce until done -- maybe a half hour, maybe more. Depends somewhat on the size of the chicken pieces, I think.
It's excellent.
Here's the ingredients he used this time. Chicken breasts, olive oil, stock or broth, and about a half jar of grey poupon mustard. Salt and pepper. Amounts are flexible.
Brown the chicken.
Make a space to pour in about a half inch or so of broth, to make the base for the sauce.
Mustard gets stirred into the broth, then more is spread on top of the chicken, which is turned to coat it with the mustard sauce. More mustard is added until it looks appropriately saucey.
The cover goes on the frying pan and the chicken is simmered in the sauce until done -- maybe a half hour, maybe more. Depends somewhat on the size of the chicken pieces, I think.
It's excellent.
