Sunday, November 15, 2015

Cooking with Blobby

I think I'm branching out in my cooking. The things we repeat are less and less. Sure, I still have my old stand-bys.

Still, I'm more interested in trying new things.

Or I think they're new things. Sometimes halfway through cooking I says to myself, I says.... "have I made this before?"   It all seems so familiar sometimes.

And I've been pacing these posts so it doesn't seem like I have an eating disorder (i.e. eat all the time) or that it is confused with a cooking blog.

Still - it turns out I had not made this before, or at least blogged about it. And yes, I looked at all my cooking posts to confirm this. I don't have much of a life.

This was a winner. Winner Winner Chicken Dinner for sure. I'd do this again in a heartbeat.

2 5-ounce chicken breasts, skinless and boneless
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
1 ½ tablespoons flour
1 ½ cups water
1 ½ teaspoons dry mustard
1 tablespoon Dijon mustard

Sprinkle the meat with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.

Mix in the onion and continue cooking for one minute. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.

Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.

Remove the meat to a serving platter and keep warm. Cook the sauce to reduce it to about one-and-a-half cups.

Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.

Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.

Serve the chicken with the sauce.

Again - it was easy and totally doable and will repeat this one.


wcs said...

You could try white wine in place of or as part of the water for the sauce for some additional flavor... Yum, it sounds and looks tasty!

anne marie in philly said...

oooooh, I like walt's suggestion; looks dee-lish!

Anonymous said...

Your chopping looks exemplary. No, really.


Ur-spo said...

I am fond of mustard; I hope to make this one soon.

Ur-spo said...

If I can get the thighs unfrozen in time I am making this recipe this evening. If not, it's pasta.