• 8/6 Nat Mustard Day - 4

    From Dave Drum@1:229/452 to All on Sat Aug 5 12:38:25 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken w/Mustard Cream Sauce
    Categories: Poultry, Dairy, Wine, Herbs
    Yield: 4 Servings

    1 1/2 lb Skinned, boned chicken *
    Salt & pepper
    1/4 c All-purpose flour
    1 1/2 tb Unsalted butter
    1 1/2 tb Oil
    1 c White wine
    1 c Heavy cream
    1 ts (rounded) Dijon mustard
    3 tb Capers; rinsed well
    2 tb Chopped fresh parsley

    Set the oven @ 350┬║F/175┬║C.

    Place a baking sheet near the stove, ready for the

    PREPARE THE CHICKEN: Season the chicken on both sides
    with salt and pepper.

    Pour the flour onto a large plate and dredge chicken
    until well coated. Shake off the excess.

    BROWN THE CHICKEN: In a large skillet over medium
    high-heat, heat the butter and oil. When the butter
    has melted and looks foamy, add the chicken. (Work in
    batches if your pan isn't big enough so that you don't
    crowd the pan.)

    Brown the chicken for 3 minutes per side, or until

    FINISH THE CHICKEN IN THE OVEN: Transfer the chicken to
    the baking sheet and place in the oven for 5 minutes
    (longer if the chicken breasts are thick).

    If the chicken is done before the sauce, transfer it to
    a serving platter and tent it loosely with foil to keep

    MAKE THE SAUCE: While the chicken finishes cooking,
    return the skillet to medium heat and add the wine. Be
    careful since the oil in the pan will sputter a little
    when you add the wine. Cook for 5 minutes, or until the
    wine is reduced by about half.

    Add the cream and simmer for 2 to 3 minutes, or until
    the sauce coats the back of a spoon.

    Stir in the mustard, capers and parsley, reserving a
    little parsley for sprinkling over top. Taste and add
    more salt and pepper, if you like.

    NOTES: The original recipe from Sally Vargas called for
    using chicken breast. As you know, if you've been
    reading my stuff for any length of time, I do not care
    for battery chicken white meat. So, I subbed thighs -
    which I stock in quantity. For the wine I used a split
    of Ernie and Julie's finest drugstore (Walgreen's)
    white - I think it said "Pinot Grigio". For the "heavy"
    cream - think whipping cream. Worked well.

    Oh, and if you have company over refrain from licking
    the plate. If you are by yourself ... feel free.

    RECIPE FROM: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen


    ... "Freedom of the press is guaranteed only to those who own one" -- A. J. Why

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    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)