Side Pannel
Triple-Mustard Chicken Dijon
Triple-Mustard Chicken Dijon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews
Ingredients List
- 2 lb Skinless chicken breasts
- 2 lb Skinless chicken thighs
- 2 tb Butter
- 1 md Onion; minced
- 1/4 c Dijon mustard; imported
- 2 tb Honey mustard
- 2 tb Coarse-grained mustard
- 3/4 c Dry white wine, preferably
- -Chardonnay
- 1 1/2 c Reduced sodium chicken broth
- 1/3 c Sour cream
Directions
Separat breasts if they are attached and cut each in half crosswise. Trim
any fat from chicken. Melt butter in a large flame-proof casserole. Cook
onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook
until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk
together the mustards and wine. Pour over chicken and bring to a boil. Add
broth. Simmer partially covered for 25 to 30 minutes, until chicken is
tender and cooked through, Remove from heat and stir in sour cream.
any fat from chicken. Melt butter in a large flame-proof casserole. Cook
onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook
until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk
together the mustards and wine. Pour over chicken and bring to a boil. Add
broth. Simmer partially covered for 25 to 30 minutes, until chicken is
tender and cooked through, Remove from heat and stir in sour cream.
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