Chicken In Mustard Sauce (Jacques Pepin)
- 8 5oz chicken breasts, skinless and boneless
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- vegetable oil
- 1 cup onion, finely chopped
- 2 T flour
- 2 cups chicken broth
- 1 1/2 tsp dry mustard
- 1 T Dijon mustard
Cooking time 35mins
Sprinkle meat with salt and pepper, flatten with mallet with parchment paper.
Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side.
Mix in the onions and continue to cook for one minute.
Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor.
Serve the chicken with sauce.