Dijon mustard. Before starting this journey, I’d never have expected that to the key ingredient to cooking with aloha. But there it is, in so many recipes, expected or unexpected, adding its uniquely spicy tang to all these delicious dishes. So, celebrating one of Hawaii’s favorite ingredients, oddly enough, here is the Poulet Dijon on page 134 of Another Taste of Aloha, in the Poultry section.
I certainly can’t explain why Dijon mustard features so prominently in our cookbooks. But who am I to argue? It’s like garlic, soy sauce, chicken broth…it adds that little extra something that makes you go – “mmm! I want more!” Maybe it’s umami, like I discussed in the post “Coconut-Crusted Chicken Nuggets“. All I know if, I’ve gone through four bottles in the last two months – and I’m excited about it.
This sautéed chicken recipe is quite simple but has a fancy feeling to it when put together – like many of the recipes in Another Taste of Aloha. The Dijon mustard takes center stage here in the creamy, tangy sauce, and it is yummy. Easy, fast, and delicious – what a treat!
Dijon mustard, taking center stage
- 3 pounds boneless chicken breasts, skinned
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup half and half
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Garnish: Tomato wedges and parsley
Sauté chicken in butter over medium heat for 12 to 15 minutes. Transfer chicken to a plate and keep warm. Stir flour into pan drippings. Slowly add broth and cream, stirring until mixture bubbles and thickens. Stir in mustard, salt and pepper. Pour sauce over chicken and garnish with tomato wedges and parsley.
Serves 6 – 8.
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