Tuesday, August 18, 2009

Dijon Mustard Chicken Fricassee

I have to admit that this looks kinda, um, not good. But it is really just my plating and photography skills that are not good. This dish is, in actuality, quite good.Dijon Mustard Chicken Fricassee

From: Cooking Light, Jan/Feb 2009

1/4 cup dijon mustard
1/4 fresh parsley, chopped and divided
1 Tbs. fresh thyme, chopped and divided
3 lbs. chicken breasts, cut into strips
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbs. olive oil
1 1/2 cups onion, chopped
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth

Combine mustard, 1 Tbs. parsley, 1 1/2 tsp. thyme, and chicken in a large ziploc bag; toss well to coat. Chill 8 hours or overnight.

Remove chicken from bag and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large dutch oven (I don't have one, so I just used a large heavy skillet) over medium-high heat. Add chicken to pan and cook for 5 minutes on each side or until browned. Remove from pan.

Add chopped onion to pan, and saute 5 minutes or until tender, stirring frequently. Add garlic to pan, and saute 1 minute, stirring constantly. Stir in wine and chicken broth, scrapping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 tsp. thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from pan with a slotted spoon, keep warm.

Cook sauce, uncovered, oven medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 Tbs. parsley.

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