Dijon Mustard Chicken Fricassee

Before I get started, its worth nothing that Brett gave this a 5 – he NEVER gives out fives! I was so excited when he gave his “official rating.” We’re nerds, huh?

Today I found myself getting a little bit too excited to come home and cook dinner – but I honestly think I’m over the month-long break where I was just too busy/concerned with other things. You always go back to the things that mean the most, right? Cooking has been a hobby of mine for nearly 4 years now…and though our upcoming wedding is at the forefront of my mind, cooking is not something that will so easily fall by the wayside.

I stumbled across this recipe in one of my Cooking Light magazines a few months back…on the page, it not only looked delicious, but featured one key ingredient that I have been wanting to use – Dijon mustard. I’m not a huge mustard fan but in the right dish, the flavor can be delicious. So today after work, I bought a bottle of good Chardonnay and put this dish together. The result? Incredible. I made it with mashed potatoes (WITH skin) and my hunch was correct – the gravy that goes over the chicken tastes just as good over the potatoes.

Have fun! Thanks for sticking around 🙂

Dijon Mustard Chicken Fricassee

1/4 C. Dijon mustard

1/4 C. chopped fresh parsley (I used dried herbs)

1 TBS chopped fresh thyme

4-5 chicken breasts

salt, pepper
olive oil
1 large onion, chopped

2 garlic cloves, minced

1 C dry white wine

1 C chicken broth

1. Combine mustard, parsley, thyme, salt and pepper. In a ziploc plastic bag, toss chicken in this marinade. Refrigerate overnight or for 24 hours.

2. Heat olive oil in large skillet over medium-high heat. Add chicken breasts and don’t touch them (!) so they brown nicely. Cook 5 minutes on each side. Remove chicken breasts from the pan and set aside.

3. Add chopped onion to pan (still over medium-high heat – add more oil if needed.) Cook several minutes, until tender and translucent. Add garlic. Cook one minute, then add chicken broth and wine. Return chicken to pan. Cover, reduce heat and simmer 25 minutes or until chicken is no longer pink inside. Remove chicken from pan and keep warm.

4. Bring remaining sauce to boil for 2-3 minutes. Pour sauce over chicken before serving.

And for a better picture/original recipe, see link

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