CHICKEN WITH MUSTARD SAUCE
By snickadoodle

Ingredients
- Share:
- 1 1/2 pounds small potatoes, quartered
- Salt and pepper
- 1/2 pound fresh green beans, cut into thirds on an angle
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 8 boneless, skinless chicken thighs
- 6 tablespoons butter
- 4 tablespoons flour
- 2 to 2 1/2 cups stock
- 2 tablespoons honey
- 1 bunch parsley, chopped
- 4 rounded tablespoons grainy mustard
Details
Servings 1
Adapted from rachaelrayshow.com
Preparation
Step 1
Yields: 4
Preparation
Place potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add green beans and cook 3 minutes more. Drain, return everything to the hot pot and cover.
Meanwhile, heat EVOO in a large sauté pan over medium-high heat. Season chicken on both sides with salt and pepper, and cook 10-12 minutes, turning once. Remove to plate.
Add butter to the pan, melt and brown butter until golden and nutty in aroma. Whisk in flour, cook 1 minute then add stock and thicken to coat spoon. Add honey, parsley and mustard. Add cooked chicken and turn to coat; simmer a minute or 2 to heat through and transfer to a serving platter. Add potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside chicken on the serving platter.
Comment on this recipe
comments
Please enable JavaScript to view the comments powered by Disqus.
blog comments powered by Disqus
Place potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add green beans and cook 3 minutes more. Drain, return everything to the hot pot and cover.
Meanwhile, heat EVOO in a large sauté pan over medium-high heat. Season chicken on both sides with salt and pepper, and cook 10-12 minutes, turning once. Remove to plate.
Add butter to the pan, melt and brown butter until golden and nutty in aroma. Whisk in flour, cook 1 minute then add stock and thicken to coat spoon. Add honey, parsley and mustard. Add cooked chicken and turn to coat; simmer a minute or 2 to heat through and transfer to a serving platter. Add potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside chicken on the serving platter.
Review this recipe