Aug 27, 2012

Out of Mexico

This week's See Ya In the Gumbo potluck can be found HERE.

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.

For more non-Mexican Rick Bayless, visit:
Rick Bayless @IHCC button rounded


This post was featured at:
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Bizzy Bakes -- Recipe Box


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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
salt
black pepper
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.

24 comments:

  1. Ha ha...you know me well ;-) You know I'm loving this dish. I'd probably lick that sauce right out of the pan. Looks delicious!

    I made Rick's Hickory House Baked Beans but I wasn't too crazy about how they turned out so I might have to make this one instead. Thanks for sharing the recipe!

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  2. Whoa! I had no idea! Who knew Rick was so worldly? :P This sounds like such a tasty dish!

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  3. LOL, this dish made me think of Kim, too. And I ALMOST made it...still planning on it one of this days - it looks SO good!

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  4. This looks and sounds really delish. Bookmarking it to make sometime this fall. Thanks Michelle!!

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  5. Sounds yummy. Pinning.

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  6. I love this. I am glad you shared it because I want to make it. I will let you and Rick know how it turns out, when I get to it. Thanks.

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  7. This looks delicious! Sounds really yummy and flavourful with the wine, definitely!

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  8. so praying for everyone over there, hope all is well and that the water has not washed away anything of yours - very nice dish, love a good sauce as you know, this one sounds great

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  9. I'm with Kim, I'd be licking it up too! I think I am going to post twice this week. I have a couple of chicken breasts and this looks delicious. And I am there with drinking the rest of the wine. And opening up more!
    Hope you and yours are safe with the weather there.

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  10. I just love the flavors of this fabulous Chicken recipe, it is a must try. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  11. Anytime I find a chicken recipe that really inspires me, I get a warm fuzzy feeling inside!!! And this is one of those! THanks for linking to Foodtastic Friday. I'm making it!!

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  12. I've made this "non-Rick" style, and know it can be right tasty...have to give this one a go as well! Lovely photos!!

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  13. Looks like you set off a trend this week with this one. That sauce does certainly look lickable. ;-)

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  14. I love using up leftover wine too ;) This recipe sounds absolutely delicious. I do love a good mustard sauce and this one sounds fantastic!

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  15. Our family enjoys chicken - a lot! I'm always looking for new chicken recipes. Pinning this :) Thank you for sharing at All My Bloggy Friends last week. I can't wait to see what you share this tomorrow!

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  16. I have fond memories of my cooking chicken with mustard sauce with my dad. Going with the dijon was a good choice. I am including this in my H&S Hop highlights.

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  17. I loved this, the first time, when you posted it and I still think it is fabulous. Featuring it, on the Recipe Box.

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  18. You've been featured! Thanks so much for sharing at Wednesday Whatsits! http://www.whitelightsonwednesday.com/2012/09/wednesday-whatsits-25.html

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  19. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

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  20. Yum. Thanks for sharing with Simply Delish.

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  21. Congrats, your recipe is being featured on foodie friday today. Stop by and get your featured button and I look forward to your recipe for this week.

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  22. Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/09/show-your-stuff-40-baked-cheesy-potatoes.html

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  23. Oh these look so good! I made something similar just a week ago.
    Hope you are having a great weekend.
    Thanks for sharing on Southern Sundays.
    Come back soon!
    Beth

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  24. Looks yummy! Just wanted to invite you to come link up with Frugal Food Thursday at Frugal Follies! Hope to see you there!

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Thanks for stopping by! I appreciate your comments.