Recipe: Skillet Chicken with Mustard

Back on May 26th I gave a couple of recipes for making your own mustard.  After I had made a batch myself, I was looking for ways to use it and came across this recipe which I adapted to go with my home-made herbed mustard.  You can substitute Dijon mustard if you have not made herbed mustard of your own.

 

Skillet Mustard Chicken (serves 4)

 

Ingredients:

• 1/3 cup hot chicken broth
• 2 tablespoons dry white wine

• 2 teaspoons herbed mustard
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried tarragon
• dash of pepper
• 4 boneless, skinless chicken breast halves
• nonstick cooking spray, butter, or oil

Preparation:

In a small bowl, combine bouillon granules, water, wine, mustard, basil, tarragon and pepper. Set aside.

Rinse chicken; pat dry. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.

Remove skillet from the heat; carefully add bouillon mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice and a green vegetable.

Update 7/6/11

We made this recipe over the holiday weekend and I just wanted to share a couple phtos of the finished product.