A great mustard chicken recipe that you have to try!
Tip on chicken!: Older chicken is better for soups and casserole dishes, while younger chicken is better used for frying. This is the case because the older chicken usually has thicker muscles, so they only become soft when cooked very slowly - either with a soup, a heavy broth, or in the oven for several hours.
Enjoy this mustard chicken deliciousness! Try it out!
The ingredients that we are going to need for four portions are the following:
To start, we want the chicken breast to be very thin, like a schnitzel. We can even cut them, or we can even put them between two pieces of wax paper and to hit them gently to spread and thin out.
In a non-stick frying pan, we warm up the extra virgin olive oil, we add the chicken breast and we leave them until they evenly brown on both sides. It usually doesn’t take more than three to four minutes.
With a fork, we remove them from the olive oil, and we keep them in a plate.
In the same frying pan, we add the dry white wine (Pinot Grigio) and the lemon juice and we keep boiling it until only half the liquids have remained. We add the Dijon mustard and we stir until it dissolves, and we add in the small pieces of butter and leave it to melt in the sauce. Add salt and pepper.
And we put in the sauce for just a couple of minutes our thinly sliced chicken breast to nicely absorb the flavor in the meat, and turn it over on both sides several times.
Now the chicken is done, and we serve the dish warm.
An excellent side dish for this chicken mustard dish is a fluffy orzo pasta dish, with very light sauce or dressing, or for a more exotic flare with broad Asian rice noodles that can also soak up the flavors of the sauce.
While Pinot Grigio is the wine of choice to be used in the preparation of the meal, we recommend a well-balanced Vidal Blanc to toast and complement the chicken meal.
|New Jersey Wineries › Cooking with Wine › Mustard Chicken Recipe|
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