Это предварительный просмотр рецепта "Chicken Dijon".

Рецепт Chicken Dijon
by B Innes

Chicken Dijon

Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It came in many forms with many additions some good some not so good.

My version is simple and can be made in a number of different ways with any number of substitutions. The chicken can be a butterflied breast pounded thin or a whole breast. You bread it or not. The sauce either a full reduction of heavy cream or a mixture of ½&½ and a roux. It can be that simple or you can saute onion, garlic, add herbs, it’s totally up to you, there are no dijonaisse police lurking outside your kitchen door.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Франция French
Приготовление: Порций: 2

Ингредиенты

  • Chicken breast (either pounded thin or whole)
  • 1 medium onion or 2 shallots chopped
  • 3-4 Tbs coarse ground Dijon style mustard
  • 1 clove garlic minced
  • 1 Tbs butter
  • 1 Tbs flour
  • 1½ cups ½ & ½
  • salt & pepper
  • 4 Tbs chopped Parsley

Инструкции

  1. Salt & pepper both sides of the chicken.
  2. In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.
  3. In the pan cook the onion and garlic until just translucent. Melt in the butter add the flour and cook until all raw flour is gone.
  4. Add the ½ & ½ bring the heat up to medium high and stirring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is dissolved. Taste and adjust seasoning.
  5. Place the chicken back into the pan with any juices that have accumulated and toss to cover.
  6. Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.