I love the Pioneer Woman. I've said it before. I'll say it many times in the future. Many of her recipes are so easy to adapt to our available food items. I keep trying to win a KitchenAid mixer or Le Crueset pot from her. But it's not working for some reason. : )
I try to attempt at new PW recipe almost at least once a week. They pretty much never fail. This is one that I will keep in rotation for awhile, because it was very quick, and very tasty, and my whole family loved it. My kids even said they wanted to give me a reward for making the best chicken ever, what would I like? I said "Kids who listen and obey all day tomorrow!" : )
The original PW recipe is here. This is how I tweaked it for our South Asian non-alcoholic version:
Chicken with Creamy Mustard Sauce-PW Style
4 whole chicken breasts
2 T. olive oil
2 T. butter
4 garlic cloves, minced
1 c. chicken broth/ 1 cube buillion in 1 c. water
1 T. Dijon mustard (I used Remia imported brand)
1 T. grainy mustard (I used Fun Foods English Mustard)
1/2 c. heavy cream
Water for thinning
1 t. sugar
1 T. red wine vinegar
Salt and pepper to taste
Cut the chicken breasts in half lengthwise for eight thin pieces. Salt and pepper both sides.
Heat oil and butter together in a skillet over medium-high heat. Cook chicken on both sides until golden brown. Remove chicken to a plate.
Reduce the heat to medium. Add the garlic to the pan and saute for a minute, make sure it doesn't burn. Add the chicken broth/bullion, and cook to reduce it to half. Add both mustards and stir. Add the red wine vinegar and stir with a whisk to combine. Add the cream. If sauce seems thick, add a bit of water. Add sugar, salt and pepper, adjusting seasonings to your taste. Place the chicken back in the sauce and cook for just a couple of minutes. Serve with sauce on top of chicken!
PW suggest serving this with a green salad. We had this with a fresh green bean salad, and it was a big hit. I'll definitely be making this again! :)
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