November 23, 2010

Dijon chicken let down

This is a very boring picture of a very boring batch of Dijon chicken. 
I am upset because I was so looking forward to it being "knock-your-socks-off" wonderful and it just wasn't.
I couldn't hit the right balance with sauce. The ratio between chicken stock, Dijon, and cream was never right. And I am starting to wonder if this is NOT meant to be served over whole wheat noodles. (I used to eat this over cheap, white, angel hair pasta.) At least the chicken was fabulous.

Don't be discouraged, 9 times out of 10 this turns out brilliant...I was just too nervous about playing the Giants.

Dijon Chicken

Boneless, skinless chicken (breasts or thighs)
While still frozen, sprinkle with pepper, mustard powder and a tablespoon or two of Dijon mustard and a tablespoon or two of water. Let thaw.
Cook chicken in a pan or pot (you will use this to make the gravy later). Make sure that the chicken gets a nice golden crust. When the chicken is done, remove and set aside.

The sauce is "simple". It is a combination of more Dijon, chicken stock and maybe some mustard powder and pepper. When the flavor is right, thicken. Remove from heat and stir in either a bit of sour cream, plain yogurt, or cream.

Serve over pasta. Originally angel hair, but now whole wheat...whatever floats your boat.

1 comment:

  1. Too bad it didn't turn out the way you wanted, but the recipe looks good! I will have to try it sometime!