If you haven’t heard yet, the Food Network recently named mustard the new favorite ingredient (and hot trend!) for 2012. That’s like sweet music to our ears! Along with our loyal fans, we’ve always had “faith” in our favorite condiment, but this year, we’re hoping to catch the attention of even more potential mustard recipe seekers. Why? Because mustard is amazing. It’s flavorful, versatile and very low calorie/fat! What’s not to love?! And thankfully, we still have some great recipes to share from our favorite food blogger friends…like this one from Kelly at The Pink Apron. Another easy, five-ingredient meal you can easily whip up for dinner is here!
Chicken in a Lemon Tarragon Mustard Cream Sauce with Roasted Grapes
Serves 2
Ingredients:
1 tablespoon canola oil
2 bone-in chicken breasts, skin removed and trimmed of excess fat
Sea salt and freshly ground pepper, to taste
1 cup halved red seedless grapes
1/4 cup chopped shallots
1 cup half and half
3 tablespoons Saucy Mama’s Tarragon Lemon Mustard
Directions:
Preheat an oven to 400 degrees F. Heat canola oil in an oven proof skillet over medium high heat. Once oil is hot, add the chicken, meat side down and cook for 3 minutes to brown. Place the pan in the oven, uncovered for 10 minutes.
Remove from the oven and turn the chicken over and place meat side up on a baking sheet lined with parchment paper. Sprinkle the grapes around the chicken. Return the chicken to the oven until cooked through, about 15 to 20 minutes.
Meanwhile, add the shallot to the same skillet used to cook the chicken and cook over medium heat. Cook shallot for 5 minutes, or until translucent. Add the half and half to the pan. Bring the mixture to a simmer and reduce the heat to medium low and cook until the mixture has reduced to about 2/3 cup, about 5 minutes. Whisk the mustard into the pan.
When the chicken is cooked through, remove it and the grapes from the oven and add both the pan of mustard sauce. If your grapes and/or chicken gave off liquid while cooking be sure to stir as much of it as you can into the sauce. Serve immediately.
