Wednesday, September 1, 2010
Chicken with Mustard Sauce
2 chicken breasts (on the larger side) butterflied
1 cup flour, seasoned with salt & pepper
1 leek, chopped
3 tbsp parsley
2 tbsp Dijon mustard
1 cup chicken broth
3 tbsp butter
1. Take your thin chicken cutlets and dip them in flour, tap off any excess flour and put them in a pan with a couple of tsp of olive oil. Leave the chicken alone for about five minutes on each side to brown and almost cook through.
2. Pull chicken out of pan and tent with tin foil.
3. Put in leeks and scrape the brown bits off the bottom of the pan, they add flavor and color to the sauce! Add in broth and Dijon and whisk to incorporate fully.
4. Add butter and stir in as it melts, then put chicken back in to reheat and cook all the way through. The flour should help thicken your sauce (you could add some wonder flour to thicken but you want it semi-thin to help coat the noodles too!)
3 cups dry egg noodles
pot of salted boiling water
2 tbsp butter
2 tbsp parsley
1. Cook according to package directions, then strain and add butter (to keep from sticking) and parsley.
2. Put a helping of noodles on plate, then add chicken and then sauce over both to plate.