So who knew that Rick Bayless cooked more than Mexican?
His cookbook Rick and Lanie's Excellent Kitchen Adventures contains recipes inspired by family travels. The book is divided into sections such as France, Morocco, and Thailand, with smaller "side trips" to places like Peru and Spain.
Chicken in Mustard Sauce, from the French chapter, jumped out at me immediately for this week's I Heart Cooking Clubs "Out of Mexico" theme. I'm not going to lie...it was the wine. See, I'm good enough with math to know that there's more than 1/2 cup of wine in a bottle. When faced with all that extra wine, I'm there, dude.
My hand grazed the bottle of Creole mustard briefly but I decided to go with a smooth Dijon in the sauce.
This dish was easy enough for a weeknight. Beautiful and delicious enough to be a fancy Sunday meal.
Not that I serve my family ugly crap all week long, but I think you know what I mean.
Bayless co-wrote Rick and Lanie's Excellent Kitchen Adventures with his daughter, giving the reader both a professional chef's take and a teenager's take on each recipe. Chicken in Mustard Sauce seems to be one of Lanie's favorites.
I think you will like this chicken dish too (Kim, I'm thinking especially you); the sauce is fantastic. I should know. I scraped the pan clean with a spoon. While polishing off the rest of the wine.
Not a pretty sight.
Be excellent to each other and party on, dudes.
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Chicken in Mustard Sauce
from Rick & Lanie's Excellent Kitchen Adventures by Rick & Lanie Bayless
Four 5-6 boneless, skinless chicken breast halves
about 1/3 cup flour
1 Tbsp butter
1 Tbsp vegetable oil
1/2 cup chicken broth or white wine (wine makes the dish taste very French)
3 Tbsp French-style mustard (smooth or grainy)
3/4 cup heavy cream
3 Tbsp chopped chives or parsley
Pat chicken dry on paper towels. Sprinkle both sides of each piece with salt and pepper. Spread flour on plate. Lay chicken in flour, then flip pieces over to coat completely. Shake off excess flour
Set large (10 inch) skillet over medium to medium-high heat. Add butter and oil. When butter melts and just begins to brown, add chicken to the skillet n a single layer. When brown underneath, about 3 minutes, turn with tongs and cook the other side until brown outside and cooked through. Remove chicken to a clean plate. Reduce heat under pan to medium.
Immediately pour in broth or wine. Use a spatula to scrape up any sticky bits from the bottom of the pan. Boil until almost syrupy looking--about 2 minutes. Add mustard and cream. Boil until sauce has thickened slightly, 3-5 minutes. Taste and as much salt as you think necessary.
Place chicken breasts on dinner plates. Spoon sauce over each one. Sprinkle with chives or parsley and serve.