Friday, June 6, 2008
Chicken With Mustard Sauce
This is one of the best chicken recipes I've ever stumbled across. It came from MSN yesterday, and didn't require all that much tweaking to make it work for me. I think it was a hit all around, because I had no leftovers from 5 pounds of chicken; poor Thor had to settle for penne with his Bites & Bones.
HERBED CHICKEN WITH MUSTARD SAUCE
5 pounds chicken cutlets, or chicken breast sliced into 1/2" thick pieces
1/4 cup wine vinegar
1/4 cup sugar
1/4 cup chopped fresh dill
2 tsp. salt
1/2 tsp freshly ground pepper
2 tsp vegetable oil
Mix the vinegar, oil and spices together in a bowl; microwave about 30 seconds to allow the sugar and salt to melt when mixed. Dip the chicken in the bowl to coat well, then line up in the bottom of the broiler pan and pour any remaining vinegar mixture over the chicken. Broil about 8 minutes on each side, then turn the oven to 400 and bake for 5 to 8 minutes, while making the mustard sauce. Note that the chicken cutlets can also be made on a grill.
1/4 cup light mayonnaise (I used homemade)
2 tbsp. Dijon mustard
2 tbsp. wine vinegar
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh mint leaves
2 tsp. sugar
pan drippings (if cooked in broiler pan)
1/4 cup heavy cream
2 tbsp water/1 tbsp. cornstarch (optional)
Whisk together the mayo, mustard and vinegar. Add the pan drippings, straining out any solids, herbs and sugar, and heat. Whisk in the cream just before serving. If the sauce is too thin, whisk together the water and cornstarch, and mix into the sauce. Spoon some over the chicken and pass the rest.
The serving suggestion called for pumpernickelbread, but I served this with buttered penne, homestead bread and a salad.