SKILLET HERBED CHICKEN WITH MUSTARD
Steps:
- In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
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Kyla Hulme
[email protected]I'm not a big fan of mustard, but I'm willing to give this recipe a try.
S N JANI
[email protected]This recipe reminds me of my childhood. My mom used to make something similar.
Djgbenga Property
[email protected]I can't wait to try this recipe. It looks delicious!
islam fouda
[email protected]This recipe is a keeper! I will definitely be making it again.
Lucky Morrey
[email protected]I found the mustard sauce to be a bit too strong. I would use less next time.
Tiffany Stewart
[email protected]The chicken was a bit dry, but the sauce was delicious.
Hooyo Macaan
[email protected]I love that this recipe uses simple, everyday ingredients. I always have them on hand, so I can make this dish anytime.
Nur alamin
[email protected]This dish was so easy to make. I had it on the table in under 30 minutes. It's perfect for a weeknight meal.
Ebony Hodges
[email protected]The mustard sauce was the star of the show. It was tangy, creamy, and packed with flavor. I loved the way it complemented the chicken.
Christopher Success
[email protected]This skillet-herbed chicken with mustard was a delightful dish! The chicken was tender and juicy, and the mustard sauce was creamy and flavorful. I served it with roasted potatoes and asparagus, and it was a hit with my family.