New York Times Recipe Mustard Chicken
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of time).
204 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Skillet Mustard Chicken With Spinach And Carrots
Adding to suggestions by others I floured the chicken first, removed the breasts and cooked off the onion and some sliced mushrooms (and a few cloves of minced garlic near the end) before deglazing pan with white wine. Used chicken broth instead of water and added a sprinkling of herbes de Provence. A splash of lemon juice and parsley at the end. My husband, who saves praise for when due, declared it the best chicken he'd ever had.
It's not too surprising that many commentors are not too excited about this recipe. There are many ways to take this from 'meh' to gourmet. Water? Add broth, white wine, and/or lemon juice, a sprig or 2 of thyme. Use a whisk for the mustard. Don't pound? Don't be too upset that the skinny tip is tough as nails. Brown the 'public side' of the breast; lightly do the bottom. Remove while you make the sauce; return on bottom side to finish. 10-15 min? - Sacre bleu! Try 3-4. Add parsley to garnish.
For the small number of ingredients, of which the most exotic is the dry mustard, this elegantly simple dish is packed with flavor and richness without all the calories of heavy cream or butter.
Baked Mustard Herb Chicken Legs Recipe
The simplicity of the recipe makes it easy to improvise, as you can see from other comments here. I increased the mustard a bit, added a bit of wine and replaced some of the water with chicken broth to add some additional flavor.
Great recipe - chicken was tender; I would also add broth, garlic, more herbs next time, maybe a tad more mustard. But it's a very velvety sauce. Reminds me of a mustard chicken I had at a country restaurant in France; have been looking for a similar recipe since. Also, chicken breasts aren't five ounces any more -- more like a pound. So I cut mine up a pounded them a bit.
Agree with all the commenters. Doubled the mustard (used Dijon and Stone Ground), used chicken stock instead of water, added juice of one lemon and came out delicious.
Baked Honey Mustard Chicken With Potatoes
I incorporated a lot of the tips others suggested and they really improved the dish: chicken stock instead of water, some white wine, extra mustard, a few sprigs of thyme, the juice of one whole lemon. I also chopped up some mushrooms and added them to the sauce. It was very tasty served over rice and my husband loved it.
I have made this very successfully several times, each with only 1 lb. or so of chicken breasts (NOT thin cutlets). This probably was the result of a better, more concentrated sauce/chicken ratio, as I used most of the water despite having much less chicken in the pan. I also remove the chicken once browned in order to really brown and soften the chopped onion, then add the chicken back before flouring the whole pan and tossing to cook the flour. I then follow the rest of the recipe as written.
This might be a 'bastardized' version of a Senegalese dish called Chicken Yassa. The difference with that one is that you marinade the chicken overnight with juice of 4+ lemons, onions, and a tablespoon or two of dijon... THEN the next day you brown and stew for an hour. And it's delicious.
French Chicken With Creamy Mustard White Wine Sauce
This is very good with a couple of changes. Bone in or boneless chicken thighs and trim excess fat. I use chicken stock and add thyme. Provides richness and gravy for a side of mashed potatoes.
I just made this dish! I made it for two people. I used white wine instead of water. I used 2 chicken breasts only but I made all the sauce and I wasn't sorry. It was delicious but next time I make it I may add some spices to give it more guts. In case you are wondering---- it doesn't taste like mustard.
Recipe was delicious as is. Cut thick chicken breasts in half lenght-wise so no need to pound. I suggest to anyone trying this recipe for the first time to follow Chef Pépin's instructions faithfully and then adjust. And please, why add cream to a too rare occurrence of a flavourful water-based sauce??
Best Chicken Thigh Recipes
I'm a beginner-level cook, and I made this easily. Turned out very well. Made changes based on comments. I used boneless, skinless chicken thighs. Substituted 1 cup white wine and 1 cup chicken broth for water, and made sure to scrap the pan to deglaze. Tripled the dijon and doubled the dried mustard. Floured chicken before but added a tiny bit to the sauce while it simmered. Skipped the step of removing the meat to cook down the sauce- it was already cooked down sufficiently.
I've made this many times always tweaked a bit based on what's in the pantry. A few takeaways: I prefer thighs over breasts, a few tablespoons of Agave Syrup mellows the mustard sharpness nicely, a handful of chopped fresh herbs in season or a teaspoon or two of dried is nice. I like thyme, tarragon, and herbs de Provenance. A bit of Curry powder is tasty too and sliced mushrooms sauteed with the onion make for a rich earthiness. So many options keep this dish in heavy rotation in our house.
I was thrilled with this easy, flexible recipe. The first time. I had been given a jar of tarragon Dijon that I wanted to try for this and it was a wonderful choice! At the end, I finished the sauce with some fresh dill that I was trying to use up. I will definitely be using this recipe often and trying to vary it depending on my mood:)
Panko Crusted Roast Chicken Thighs With Mustard And Thyme Recipe
This is great - based on comments, doubled mustard sauce, added a splash of white wine vinegar and replaced water with chicken broth. Flavor turned out really subtle in the best way - delicious and will make again!
I also floured the chicken first, seared then removed from the Dutch oven. Added in garlic with the onions and deglazed with a crisp wheat beer instead of water. Thickened it with a slurry made with cornstarch and the liquid. Added the chicken back into the pot. Make again meal !
This was delicious! I followed the other commenters’ suggestions of flouring the chicken first, using chicken stock instead of water, adding a few cloves of minced garlic, and doubling the mustard. It was easy and tasty. I did taste the sauce before doubling the mustard at the end, and I think without the extra mustard this sauce would be a bit bland. I also added a bit of honey to the sauce at the very end because I like things on the sweeter side and it was delectable!
Sheet Pan Hot Honey Mustard Chicken And Crispy Brussels Sprouts.
Echoing other comments: pound or slice breasts to even thickness, dredge with salt, pepper, flour and cook separately, then do the onions and with garlic if you prefer. Deglaze with a little white wine, use broth instead of water, add lemon and parsley at the end.
I found this recipe a bit bland. I was hoping for more of a mustard flavor. I will try it again and incorporate some of the suggestions from the other reviewers.
Used 1 cup white wine, and lemon juice and water to make two cups. 2 sliced garlic cloves and sprig of rosemary because we had rosemary and no thyme. Roughly doubled the mustard.
Rishia Zimmern's Chicken With Shallots Recipe
This is basic and not terrible, but is easily tatted up with the addition of chicken base, white wine, and parsley. I also stirred in a tablespoon of butter to make the sauce a wee bit glossy. Take the time to really brown the chicken first.
I floured the chicken, as suggested by others, removed it after browning lightly and placed in a heated oven (350 but turned off). Cooked the onion soft, added broth instead of water and cooked down, as required. Added the mustards, whisked, and added chicken near the end--minutes or so to heat in the sauce. It makes the chicken flavourful without over- it or making it seem crinkled as my 12-year-old calls it.
Use this as a base for lots of chicken with pan sauce. My spin: - pounded
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