Monday, November 14, 2011

Chicken/Chik'N Dijonnaise: a Flexitarian recipe!

One of my favorite fall recipes from back in my meat-eating phase was chicken dijonnaise. Ryan has also made it with pork, too. I've tried it with tofu, but something about the mustard and the jus didn't work quite right- so this time, I used some frozen seitan "chicken breasts", to much better result! I'm not the biggest fan of the smeats, but sometimes, they are necessary additions to meals!! Whether you make it with real chicken or not... enjoy!

dijon mustard- about 2-3 tbsp
a grainy mustard- 2 tbsp
a third- spicy, champagne, etc- optional, 1 tbsp
white wine- a healthy pour
chicken (veg) stock- about 1/4 cup
fresh/dried herbs- thyme, sage, rosemary, chopped finely
salt & pepper
1/2 tbsp butter
heavy cream- for sauce

1. Preheat oven to 400 degrees
2. In a bowl, stir together the different mustards, the butter, herbs, stock, wine, and salt and pepper.
3. Pour the mixture over the chicken/Chik'N and turn several times to coat
3. Bake 30-40 minutes.
4. When done, remove chicken/Chik'N pieces to a baking dish and put in low oven to keep warm. Carefully pour juices and scrape mustard mixture from baking dish into saucepan over low heat. Pour some heavy cream into mixture, and a little more wine. Reduce over medium heat, salt and pepper to taste. You will know it's good to go when it turns a darker color, and by the smell. You should be able to smell the wine cooking through the cream.

Serve with green beans and red new potatoes or other sides and pour the sauce on top!!

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