POULTRY ESSENTIALS: MUSTARD/DILL CHICKEN SKILLET

Poultry Essentials: Mustard/Dill Chicken Skillet image

This recipe came about after experimenting with a lot of ideas for lemon chicken. Although this recipe does include lemons, I changed the focus to the tangy taste of Dijon mustard... The sauce is utterly divine, and I can see it poured over a huge mound of yummy garlic mashed taters, or rice. In my process of experimentation,...

Provided by Andy Anderson !

Categories Chicken

Time 35m

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
2 large chicken breast, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 1/2 Tbsp flour, all-purpose variety, plus more for dusting
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, finely chopped
2 clove garlic, minced
2 c chicken stock, not broth
3 tsp dry mustard
2 Tbsp dijon mustard, i prefer grey poupon
2 tsp fresh dill, finely chopped
1 medium lemon, medium sliced

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Pound the chicken breasts flat, or (as I prefer), use a sharp knife to slice them in half, lengthwise Then sprinkle with salt and pepper, and dust with flour.
4. Add the butter and oil to a sauté pan, over medium-high heat.
5. When the foaming subsides, add the chicken.
6. Cook until slightly browned, about 2 - 3 minutes per side, then remove from the pan, and reserve.
7. Reduce the heat to medium, and add the onions.
8. Cook until they soften, and begin to brown, about 4 - 6 minutes.
9. Chef's Note: While the onions cook, use a wooden spoon to scrape up the brown bits on the bottom of the pan.
10. Add the garlic, and cook until fragrant, about 60 seconds.
11. Whisk the chicken stock, Dijon mustard, dry mustard, flour, and dill in a small bowl, and pour into the pan.
12. Set the temperature to medium low, and add a couple of lemon slices.
13. Chef's Tip: One my first attempt I made the sauce too lemony. It tasted good, but I was after a more mellow/mustard flavor, so on the second attempt I only added 3 lemon slices, and that worked out perfectly.
14. Allow the sauce to lightly simmer, until it begins to thicken, about 4 - 6 minutes.
15. Chef's Note: As the sauce is simmering, give a taste and season with salt/pepper, and maybe some additional mustard or lemon. You are the chef... you control the recipe.
16. Return the chicken to the pan, and lightly simmer for an additional 6 - 8 minutes.
17. PLATE/PRESENT
18. Serve with a cooked lemon slice on top (optional), and your favorite sides. Enjoy.
19. Keep the faith, and keep cooking.