Herbed Chicken with Dijon Mustard Sauce Recipe
There are several varieties of mustard of which Dijon holds a special place for being widely used variety across the world. This recipe uses Dijon but you can switch to other variety of your choice. The combination of spicy Dijon and mixed herbs makes the chicken phenomenal. This one pan meal is very easy to prepare and will be on your dinner table under 30 minutes.
Preparation time: 10 minutes
Cooking time: 20 minutes
2 skinless and boneless chicken breasts
2 tablespoons olive/vegetable oil
1 tablespoon chopped fresh rosemary leaves or ½ tablespoon dried rosemary
1 tablespoon chopped fresh thyme leaves or ½ tablespoon dried thyme
1 tablespoon chopped fresh parsley leaves or ½ tablespoon dried parsley
Salt to taste
¾ cup chicken broth (homemade, less sodium is preferred)
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
1 small onion (chopped)
2 tablespoons Dijon mustard
½ tablespoon lemon juice
1 teaspoon honey
Clean the chicken with water; pat dry excess with paper towels. Trim of any visible fat. Cut each breast into half lengthwise.
Mix 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 tablespoon chopped parsley, ½ teaspoon black pepper and salt in a small bowl.
Save 1 teaspoon of the herb mix for sauce; rub remaining mixture all over the pieces. Allow it to rest for 5 minutes.
Heat half amount of olive oil in a non-stick skillet over medium-high flame; swirl to coat. Add ½ teaspoon of minced garlic in hot oil; sauté for 30 minutes until fragrant. Put chicken pieces in the skillet as a single layer. Do not crowd the skillet; Work in batches. Cook chicken for 4 minutes or until golden brown, turning once during the process. Transfer pieces to a plate. Add remaining oil to the skillet and repeat the process with all the pieces.
Sauté chopped onions in the same skillet for 2-3 minutes until soft;
Add 1 cup of sodium broth along with 2 tablespoons of Dijon mustard and 1 teaspoon of honey; stir to combine the ingredients; bring to a boil;
Adjust the heat to low; return seared chicken back to the skillet; cook for 8-10 minutes until chicken cooks through and sauce thickens lightly. Off the heat; sprinkle saved herb mix and a teaspoon of lemon juice over chicken; stir to mix but do not disturb the chicken; transfer to a serving bowl; serve this hot over a bed of wild rice with a crunchy salad.
This dish goes exceptionally well with pasta, mashed/roasted potatoes and sautéed vegetables. Pick your choice.
Notes & Tips:
You can use thighs and drumsticks for this recipe.
Add as many herbs as you like.
Use white wine/water instead of chicken broth
Use skin-on chicken for crispier touch
If you want to thicken the liquid add ½ tablespoon corn starch/all-purpose flour; or you can use ¼ cup of low fat heavy cream.
Cooking time varies according to the thickness of the chicken.