POULTRY ESSENTIALS: MUSTARD/DILL CHICKEN SKILLET

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Pound the chicken breasts flat, or (as I prefer), use a sharp knife to slice them in half, lengthwise Then sprinkle with salt and pepper, and dust with flour.
• 4. Add the butter and oil to a sauté pan, over medium-high heat.
• 5. When the foaming subsides, add the chicken.
• 6. Cook until slightly browned, about 2 - 3 minutes per side, then remove from the pan, and reserve.
• 7. Reduce the heat to medium, and add the onions.
• 8. Cook until they soften, and begin to brown, about 4 - 6 minutes.
• 9. Chef's Note: While the onions cook, use a wooden spoon to scrape up the brown bits on the bottom of the pan.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Whisk the chicken stock, Dijon mustard, dry mustard, flour, and dill in a small bowl, and pour into the pan.
• 12. Set the temperature to medium low, and add a couple of lemon slices.
• 13. Chef's Tip: One my first attempt I made the sauce too lemony. It tasted good, but I was after a more mellow/mustard flavor, so on the second attempt I only added 3 lemon slices, and that worked out perfectly.
• 14. Allow the sauce to lightly simmer, until it begins to thicken, about 4 - 6 minutes.
• 15. Chef's Note: As the sauce is simmering, give a taste and season with salt/pepper, and maybe some additional mustard or lemon. You are the chef... you control the recipe.
• 16. Return the chicken to the pan, and lightly simmer for an additional 6 - 8 minutes.
• 17. PLATE/PRESENT
• 18. Serve with a cooked lemon slice on top (optional), and your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.