I was served a delicious 3 Mustard Chicken dinner by a friend, which I’m too lazy to make without a few tweaks. I don’t aim to buy 3 different mustards for one chicken dish to complicate its preparation! First, I’ll list the original ingredients, my friend’s recipe:
3 Mustard Chicken
Ingredients:
4 boneless, skinless chicken breasts
3 tbsp Dijon mustard
3 tbsp whole grain mustard
2 tbsp hot-honey mustard
1 to 2 tbsp honey (adjust to taste)
2 tbsp extra virgin olive oil
2 tbsp chicken stock
Salt and freshly ground black pepper
Next: The 3 Mustard Chicken Dinner with Debra’s tweaks:
4 boneless, skinless chicken breasts
8 tbsp of any mustard - I have Dijon and yellow mustard. (Sometimes I buy spicy brown or whole grain, but didn’t for this.)
1 tbsp honey 1 cup water (I like sauce!)
1 large chicken bouillon
2 minced garlic cloves
1 medium onion, sliced
1 teaspoon of either dried rosemary or thyme (Both are tasty on chicken and look pretty. I used rosemary.)
1/4 teaspoon of red pepper flakes
Salt and pepper to sprinkle on the raw chicken breasts
A pad of butter to grease the pan
A sprinkle of dried parsley after it was plated
Directions:
1) Salt and pepper both sides of the chicken.
2) Whisk together the mustard, water, chicken bouillon, honey, garlic, and spices in a bowl into a smooth sauce.
3) Butter a baking dish. Lay onion slices on the baking sheet, and arrange the chicken breasts on top. Alternately you can cook it in a 12” chef’s skillet on a stovetop, covered with a lid.
4) Pour the mustard-honey sauce over the chicken breasts, fully coating each piece.
5) Bake in a preheated 400°F oven for 30 minutes or until the chicken breasts are white and tender. Alternately, simmer at midium-low on top of your stove until the chicken is fully cooked.
Let the chicken rest for at least 5 minutes before serving. Slice the chicken breasts and pour a good amount of sauce over them. Serve with potatoes and vegetables of your choice.
While hot-honey mustard is delicious and I love it, I don’t think you need to buy it for a chicken dish when you use mustard, honey, and red pepper flakes as ingredients. As noted, this dish can also be cooked in a 12” skillet on a stovetop. Steel or cast-iron skillets heat up hot and cook evenly, grilling to perfection. Drizzled in honey-mustard sauce, I bought 3 very large chicken breasts and sliced them to serve on a platter. The chicken breasts get so tender, and the sauce tastes amazing! This may the way I make chicken from now on. The dish works equally well with chicken thighs for dark meat lovers.
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| Mine on the stovetop |
I have no idea who created this scrumptious recipe, as it's floating around the internet on all forms of social media. The finished mustard chicken from the 3 cooks I’m featuring on my blog looks amazing! Click the identifying photos to go to their blogs to compare their recipes. Making this recipe our own leads down the same road to deliciousness!
🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽
What a fabulous melting pot New York City is! Inspired by my Jewish friends and neighbors who’ll celebrate Yom Kippur soon, here is a simple dessert for tea(s), or when you make this mustard chicken dinner for friends. It can be made days ahead of the dinner:
Mandel Bread is a traditional Jewish biscotti-type cookie. It is short for mandelbrot, which means almond bread. Dry, not overly sweet, like Scottish shortbread, but a different tasting cookie.
Ingredients:
1 1/2 tsp baking powder
a pinch of salt
1/2 cup white sugar
1 tsp cinnamon - Traditionally, the finished rectangular cookies are rolled in cinnamon sugar, but I toss the cinnamon into the batter.)
1/2 cup vegetable oil
3 large eggs
2 tsp almond extract
1/2 cup of nuts (any, chopped almonds or walnuts or pecans)
Directions:
1) Using a fork, mix the dry ingredients in one mixing bowl.
2) With a fork, mix the wet ingredients in a 2nd mixing bowl.
3) Incorporate the wet and dry ingredients. Fold in the nuts, and refrigerate for 2 hours. This prevents the dough from spreading out.
4) On a buttered baking sheet or long baking pan, shape and the dough into a long, flat, even log and bake at 350 degrees F for 25 - 30 minutes, until it is lightly browned.
5) Cool the finished cookies for 15 minutes (so they don’t fall apart), then cut into rectangles, squares, or diagonals. You do you! These cookies go back onto the baking sheet for a 2nd baking at 25o degrees F for another 20 minutes. Remove and cool. I do not roll them in cinnamon sugar because I don’t want them sweeter or the mess of sugar falling off the cookies, nor do I relish getting my fingers mucked up. Avoid messes and extra dishes to wash by not creating situations for the messes to occur!
Sparks Kitchen has ultra-fancy Mendel bread stacks that can be ordered for pickup, delivery, or shipping. Even easier, and there’s no shame in buying the cookies! We can do both at different times, right?😋
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