Friday, July 9, 2010

Weeknight Mustard Chicken



We are all looking for quick and easy weeknight recipes, right? Well, this is one of them. This chicken recipe can be made in 20 minutes flat, from basic pantry ingredients. The side dish of roast broccoli takes a bit longer in the oven, but not much - which is great, considering you can use fresh or frozen broccoli for it.

I really like dijon mustard with chicken. It's a great flavor combination. For the chicken, I coat it in a dijon sauce, then with flour and fry in a non-stick pan. You can use chicken breasts or chicken tenders. If you use chicken breasts, you will want to cut them in about 3 pieces each so they will cook faster. I usually have some chicken breasts in the freezer for a quick dinner, and because I use them a lot. I keep an eye on grocery store sales, and buy either breasts or tenders, whichever is cheaper at the time.

When I'm frying things, I like to put my seasonings in the liquid part of the breading. This sort of protects the spices, allowing them to season the dish without burning.

The sauce is a very basic mustard sauce, made with pantry staples. I realize I've shown a meal for 2 with only one fork, but I think you get the idea of what the finished dish looks like.

The broccoli is even easier, Just coat in some vegetable or olive oil and put in a hot oven until the edges start to brown. Serve with some parmesan, and that's all you need.

Quick Mustard Chicken

2 chicken breasts, cut into thirds, or 4-6 chicken tenders
3 T. dijon mustard
2 T. milk
1/2 t. pepper
1/2 t. garlic powder
1/2 t. salt
1/2 c. all purpose flour
1 T. vegetable oil

Heat vegetable oil on a medium to medium high burner. Combine mustard, milk, salt, pepper, and garlic powder in one bowl. Put flour in another bowl. Coat each chicken piece with the mustard mixture, followed by flour. Put oil in pan and then place the chicken in the pan, turning after 3 minutes. Cook until chicken is completely cooked.

Mayonnaise Mustard Sauce

3 T. dijon mustard
2 T. sour cream
1 t. lemon juice
1/2 t. salt
2 T. mayonnaise
1 t. honey

Combine all ingredients and serve. Can be stored chilled for a few weeks.

Oven Roasted Broccoli

1 lb fresh broccoli, or 1 package frozen
2 T. olive oil
3/4 t. salt
1/4 c. shaved parmesan cheese

Preheat oven to 450. Toss together broccoli and oil in a baking pan, sprinkle with salt. Bake at 450 for 10-25 minutes, until edges of broccoli start to turn brown or black. Sprinkle with shaved parmesan and serve

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