After perusing one of my favourite web sites http://www.epicurious.com/ – I decided not to follow any particular recipe and improvise when I made tonight’s meal of Dijon chicken. It wasn’t supremely nommy but it wasn’t too bad either.
Here’s what I used:
* boneless skinless chicken thighs
* 2 cloves of garlic, minced
* an assortment of exotic mushrooms from Urban Fare
* approximately 3 Tbsp of Maille Dijon mustard
* a pinch of half and half cream
* crushed red peppers
I began by heating olive oil in a saute pan, then adding the chicken to the pan to brown it slightly. I added the garlic and the mushrooms to the chicken, sauteing a few minutes longer. Then I went a little crazy with the Maille Dijon mustard, adding approximately 3 Tbsp of it – maybe a little more. It was a spectacular yellow fiesta in the pan. Once the chicken and mushrooms were enveloped in the mustard fiesta, I added crushed red peppers because it just screamed for more colour and heat. The last addition was a smidgen of half and half cream. Don’t ask me exactly how much a smidgen is – just pour for a couple of seconds and that should do the trick 🙂
The results were tasty, though a tad too mustardy. However, the colour was quite lovely. Next time I will add less mustard and some white wine.