poultry essentials: mustard/dill chicken skillet

Name: Poultry Essentials: Mustard/Dill Chicken Skillet
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 large chicken breast, boneless, skinless; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 1 1/2 tablespoon(s) flour, all-purpose variety, plus more for dusting; 1 tablespoon(s) sweet butter, unsalted; 1 tablespoon(s) grapeseed oil, or other non-flavored oil; 1/2 medium yellow onion, finely chopped; 2 clove(s) garlic, minced; 2 cup(s) chicken stock, not broth; 3 teaspoon(s) dry mustard; 2 tablespoon(s) dijon mustard, i prefer grey poupon; 2 teaspoon(s) fresh dill, finely chopped; 1 medium lemon, medium sliced

(2 RATINGS)

33 Pinches 19 Photos

Andy Anderson !

Wichita, KS

Updated on Oct 8, 2017

This recipe came about after experimenting with a lot of ideas for lemon chicken. Although this recipe does include lemons, I changed the focus to the tangy taste of Dijon mustard… The sauce is utterly divine, and I can see it poured over a huge mound of yummy garlic mashed taters, or rice. In my process of experimentation, I tried dark meat, and I tried bone in and skin on, but in the end, boneless/skinless chicken breasts won over the taste buds of my houseguests. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 2 - 3

Ingredients

PLAN/PURCHASE
2 large chicken breast, boneless, skinless
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 1/2 tablespoons flour, all-purpose variety, plus more for dusting
1 tablespoon sweet butter, unsalted
1 tablespoon grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
2 cups chicken stock, not broth
3 teaspoons dry mustard
2 tablespoons dijon mustard, i prefer grey poupon
2 teaspoons fresh dill, finely chopped
1 medium lemon, medium sliced

How To Make poultry essentials: mustard/dill chicken skillet

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 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.
Step 4

Add the butter and oil to a sauté pan, over medium-high heat.
Step 5

When the foaming subsides, add the chicken.
Step 6

Cook until slightly browned, about 2 – 3 minutes per side, then remove from the pan, and reserve.
Step 7

Reduce the heat to medium, and add the onions.
Step 8

Cook until they soften, and begin to brown, about 4 – 6 minutes.
Step 9

Chef’s Note: While the onions cook, use a wooden spoon to scrape up the brown bits on the bottom of the pan.
Step 10

Add the garlic, and cook until fragrant, about 60 seconds.
Step 11

Whisk the chicken stock, Dijon mustard, dry mustard, flour, and dill in a small bowl, and pour into the pan.
Step 12

Set the temperature to medium low, and add a couple of lemon slices.
Step 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.
Step 14

Allow the sauce to lightly simmer, until it begins to thicken, about 4 – 6 minutes.
Step 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.
Step 16

Return the chicken to the pan, and lightly simmer for an additional 6 – 8 minutes.
Step 17

PLATE/PRESENT
Step 18

Serve with a cooked lemon slice on top (optional), and your favorite sides. Enjoy.
Step 19

Keep the faith, and keep cooking.
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