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Stir Summer's Secret Seasoning into your mustard mixture.

Summer's Secret Seasoning in mustard mixture

Chicken breasts in mustard mixture, ready to go into the refrigerator

Chicken breasts in mustard mixture ready for the refrigerator

Chicken and mustard mixture in wine, just about to go into the oven.

Chicken and mustard mixture in wine

Thicken the sauce by reduction, not by adding cream or flour.

Reducing the sauce

Sliced chicken topped with mustard sauce and served with Easy Steamed Broccoli and boiled potoatoes.

Summer's Secret Chicken with Mustard Sauce, served with boiled potatoes and Easy Steamed Broccoli

This is an easy recipe that can have as many variations as there are mustards, from hot to sweet to somewhere in between. Have fun experimenting until you find your favorite combination. Serve the chicken hot with simple side dishes, or chilled over a big green salad. Adapted from a recipe in the Silver Palate Cookbook.

Ingredients ...

4 boneless, skinless chicken breasts
1/4 cup Dijon mustard
1/4 cup Pommery mustard
2 teaspoons Summer's Secret Seasoning
1/4 cup white wine
3/4 cup chicken broth
Freshly ground pepper, to taste

Stuff you'll need ...

Bowl or measuring cup
Baking dish
Sauce pan
Aluminum foil
Sealable plastic bag (or container with tight lid)

Sauce boat

Directions ...

Rinse the chicken breasts and pat dry.

 

In the bowl or measuring cup, stir together the mustards and Summer’s Secret Seasoning.

 

Scrape the mustard mixture into the plastic bag or bowl and add the chicken breasts. Seal the bag and gently mush the chicken around until it is well coated with the mustard. Marinate the chicken for at least 2 hours. (You can also put this together first thing in the morning, toss the bag in the fridge, and have the chicken ready to cook when you get home from work.)

 

Pre-heat oven to 350 degrees. Pour the white wine into the baking dish. Arrange the chicken breasts in a single layer in the baking dish. Scrape any mustard out of the plastic bag and spread it over the chicken. Top with freshly ground pepper, and bake in the center rack of your oven for 35 to 40 minutes.

 

When the chicken is done, scrape the mustard off the chicken and into the baking dish. Transfer the chicken to a platter and cover with aluminum foil to keep warm.

 

Pour the contents of the baking dish into a sauce pan, add the chicken broth, and bring to a boil. Reduce heat to medium and simmer the sauce for 8 -10 minutes, stirring often, until it is reduced by about one third.

 

Slice and plate the chicken, top with some sauce, and serve. Pass the remainder of the sauce (it's good on vegetables, too).

Serving Suggestions ...

Serve with Garlic Mashed Potatoes or simple boiled potatoes, Easy Steamed Broccoli, and the rest of the wine. Serves 4 to 6.