Thursday, February 18, 2010

Dijon Mustard Chicken Fricassee

I am mad at myself for forgetting my camera the night I made this chicken recipe, because it's delicious over rice with a nice big green salad. If you'd like a picture, (here) is the link to the Cooking Light recipe.


Recipe Notes
Don't forget that the chicken needs to marinate in the refrigerator overnight. This is a dinner that takes a while to prepare, so allow yourself ample time. While the chicken cooks in the skillet, throw some basmati rice in your rice cooker with chicken broth, water, and will be ready by the time your chicken and your sauce are ready!

  • 1/4 c. dijon mustard
  • 1/4 c. chopped fresh parsley, divided
  • 1 tbsp. chopped fresh thyme, divided
  • 3 lb. chicken pieces, skinned (I used only skinless chicken breasts)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. olive oil
  • 1-1/2 c. chopped onion (about one large)
  • 3 garlic cloves, minced
  • 1 c. dry white wine
  • 1 c. fat-free chicken broth


1. Combine mustard, 1 tbsp. parsley, 1-1/2 tsp. thyme, and chicken in a zip-top plastic bag. Toss well to coat and chill at least 8 hours or overnight.

2. Remove chicken from bag and discard marinade.

3. Sprinkle chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken to pan and cook 5 minutes per side or until browned. Remove from pan.

4. Add chopped onion to pan and saute 5 minutes or until tender, stirring frequently. Add garlic to pan and saute 1 minute, stirring constantly.

5. Add wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tbsp. parsley and remaining 1-1/2 tbps. thyme.

6. Return chicken to pan. Cover, reduce heat, and simmer for 25 minutes or until chicken is done. Remove chicken from pan and keep warm.

7. Cook sauce, uncovered, over medium heat for at least four minutes or until slightly thickened. Pour sauce over chicken and sprinkle with remaining 2 tbsp. parsley.

8. Serve over rice or another whole grain.

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