Chicken In Mustard Sauce Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Chicken thighs | 6 | |
| Snipped chives | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Butter | 2 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons Dijon-styie mustard | ||
| Hot cooked wild rice or long grain rice | ||
Directions
Make a lengthwise slit in each thigh and cut out the bone.
Sprinkle inside with chives, salt, and pepper.
Fold to original shape; secure with wooden picks.
Coat chicken with flour.
In wok melt butter over medium-high heat.
Add chicken; brown about 5 minutes on each side.
Add wine; cover and simmer over low heat 30 minutes or till done.
Remove chicken.
Skim fat from pan juices.
Stir cream and mustard into juices; cook and stir till smooth and slightly thickened.
Return chicken to wok; heat through.
Sprinkle inside with chives, salt, and pepper.
Fold to original shape; secure with wooden picks.
Coat chicken with flour.
In wok melt butter over medium-high heat.
Add chicken; brown about 5 minutes on each side.
Add wine; cover and simmer over low heat 30 minutes or till done.
Remove chicken.
Skim fat from pan juices.
Stir cream and mustard into juices; cook and stir till smooth and slightly thickened.
Return chicken to wok; heat through.
Chef
