Tag Archives: mustard

CHICKEN BREAST VELVET WITH MUSTARD SAUCE

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  • 4 small 6-ounce skinless- boneless chicken breasts;
  • Salt and Pepper;
  • 2 egg whites (about 4 tablespoons);
  • 4 tablespoons of cornstarch;
  • 2 tablespoons of Dijon mustard;
  • 2 tablespoons of whole-grain Dijon mustard;
  • 1 teaspoon of dried mustard;
  • 1 tablespoon of grated horseradish;
  • ½ cup crème fraiche;
  • 1 cup of chicken broth;
  • 3 tablespoons of melted butter or vegetable oil;
  • 1 teaspoon of roughly chopped thyme leaves; and
  • 2 tablespoons of snipped chives.

Trim the chicken breast to a uniform size, shape and thickness; they should be about ½ inch thick. (If using larger breast, slice them into ½ inch thick cutlets). Season the chicken generously on both sides with salt and pepper.

Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breast and coat well with the cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated). Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraiche and set aside.

Put butter or oil in a skillet over medium heat. Lay chicken breast in the pan and sauté very lightly for 30 seconds a side without browning. Remove breast and blot on paper towels. Discard the remaining oil and wipe pan. Return the skillet to stove and add mustard and crème fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breast and simmer for 1 minute, then turn breast over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. Transfer breast to a warm platter. Bring sauce to a boil, add chopped thyme and reduce heat until slightly thicken. Spoon sauce over breast, sprinkle with chives and serve.

 

 

 

HOMEMADE MUSTARD

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  • ½ cup dry mustard (Coleman’s)
  • 1 large egg
  • ½ cup apple cider vinegar
  • 1/3 cup sugar
  • Mayo
  • 1 t salt

Mix vinegar and dry mustard.  Let stand overnight.  Next day put in sauce pan.  Add egg and sugar and salt.  Cook over slow heat until bubbling.  Cool.
Mix with equal parts of mayo.

MUSTARD HAM SANDWICH

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  • ½ cup soft butter

  • 3 T horseradish mustard

  • 4 green onions chopped

  • 1-2 T poppy seeds

Mix and spread on bread.  Sprinkle with crumbled bacon or ham and
shredded or sliced cheese.  Wrap in foil Bake at 350 degrees for 30-35 minutes.

Variation:

  • ¼ cup butter softened

  • ¼ cup mayonnaise

  • 3 T. Creole mustard or any kind for that matter

  • 1 T. grated onion

  • 2 T. poppy seeds

  • 8 hamburger buns split

  • 1  6oz package Swiss cheese slices

  • 1 # thinly sliced ham

 

Combine first five ingredients.  Spread evenly on each bun half.  Layer 8 bun halves evenly with cheese and
ham.  Top with remaining halves.  Wrap in aluminum foil and freeze.  Bake frozen at 350 degrees for 1 hour.

CHICKEN IN PUFF PASTRY WITH MUSTARD SAUCE

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  • 1 package Pepperidge Farm puff pastry

  • 3 whole chicken breasts skinned and boned

  • ½ t. salt

  • ¼ t. pepper

  • ½ cups bread crumbs

  • ¼ cup milk

  • 1 T. butter

  • ½ cup onion chopped

  • 1 ½ lbs ground veal

  • 1 clove of garlic minced

  • 2 eggs

  • ½ cup chopped parsley

    1/3 cup pistachios shelled

  • ¼ cups pimento chopped

  • ½ cup boiled ham chopped

  • 3 T. heavy cream.

Pound chicken breast to ¼ inch thickness.  Roll pastry to 18” x 12”.  Lay pounded chicken breast on pastry.  Sprinkle with salt and pepper.  In a large bowl, mix bread crumbs and milk.  Melt butter and sauté onion.  Add onion to bread crumb mix.  Add veal, eggs, garlic, parsley, nuts, pimento and ham to onion and bread crumb mix. Mix thoroughly.  Spread mix over chicken breast.  Roll jelly roll style
(long way), tuck in ends.  Place seam side down on greased cookie sheet.  Brush
with whole beaten egg.  Bake 1 hour at 375 degrees.  Remove and cool for one
hour covered with aluminum foil.  Serve with sauce:

  • ½ cup Dijonmustard

  • ½ cup sour cream

  • ½ cup mayonnaise

  • ½ cup chopped green onions.

Mix all ingredients and chill.  Let sit at room temperature an hour before serving.