Chicken is one of the most forgiving things a guy can cook, so try out this Dijon mustard chicken recipe. Unless you’re a chef, males seem to have missed the cooking gene somewhere along the line, and if you’re single that ignorance is doubled.
Chicken is the saving grace to the single man, whether he wants to impress a date, or just cook for himself alone in the bachelor pad. This recipe is simple, quick and will make you look like a rock star. First, get in the car and go get some boneless chicken breasts and good Dijon mustard and some garlic if you don’t have any in the house.
Cook Time: 25 minutes
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 boneless chicken breast halves
- 1 cup sour cream
- 1/3 cup milk
- 2 tablespoons Dijon mustard
- 3 or 4 green onions, chopped, about 1/4 to 1/2 cup
You’re back? Good. Let’s get cooking. If you’re intimidated by the idea of a Dijon mustard chicken recipe, don’t be just following these instructions. Take the chicken out and put it on a cutting board. Grab a meat tenderizer, that’s a mallet for those of you non-culinary types. Don’t have a tenderizer? How about an ice cream scoop? I bet you have one of those and it will work almost as good as a tenderizer. You want to beat the chicken flat. You’re not trying to win one of those circus hammer contests where you hit the bell and win a prize, so go easy. Just hit the meat enough to get it flattened to about 5mm thick.
Now get out a sauté pan, or deep fry pan if you don’t have a sauté pan. Mince up some garlic into very very fine pieces. Whether it’s a Dijon chicken mustard recipe or vanilla ice cream, garlic goes great with everything! Cover the bottom of the pan with some extra virgin olive oil. Turn on the heat somewhere between low and medium. Low medium I guess you call it. Roll the pan around and try to get the garlic and oil evenly distributed.
Now when the pan is hot, carefully place the chicken breasts inside. If you like your chicken really moist and juicy, cover the pan. If you prefer it a little crispier or dry, leave it uncovered. When you see the pink of the chicken start to get white around the edges, flip it and cook to desired tenderness. Alternatively, grill the little suckers on your braai (ideally a Weber to retain the moisture).
Remove chicken from pan; set aside. In the same pan add sour cream, milk, and Dijon mustard. Spread the mustard on the chicken liberally. Do both sides. It seems messy, but it tastes great. Continue cooking, stirring constantly, until sauce is smooth and heated through.
Tip: If you fancy, add a couple of tablespoons of honey (not maple syrup) to give it a Honey Mustard appeal.
Serve sauce over chicken; sprinkle with green onions.
Serves 6. (or 1 savagely hungry bachelor)
