Posts Tagged ‘dijon mustard’

Unrecipe of the Week: Chicken With Sundried Tomatoes

March 17, 2016

 

T02Sundried tomatoes were all the rage in the 1980’s. You couldn’t go to a restaurant without finding them scattered in the pasta or cooked into a sauce. They were tucked into sandwiches and tossed into salads. Then, after a nice long stretch of being the ingredient of choice, they faded away into the oblivion.

For years, I couldn’t even look at one; that is how over-saturated they became. Yet, there was something about the deep slightly sweet flavor that added dimension to dishes that was worth exploring again. When the request for “that chicken stuffed with sundried tomatoes you used to make” came up, I initially turned up my nose. But after a few weeks of Whole30 induced deprivation, I was willing to stretch a bit to introduce something new to my palate. And you know what? It was good!

It may be time to de-stigmatize the sundried tomato and give it another chance.

Chicken Stuffed With Sundried Tomatoes

Lay sliced chicken breasts ( or slightly pounded and flattened breasts) out on a tray, inside up. Spread the breasts with dijon mustard, a few pieces of chopped scallion, and lay on a rehydrated sundried tomato* or two. Roll the breast up and place it seam side down on a baking dish. Sprinkle it with salt, pepper, garlic powder and paprika.

Bake the chicken breasts in the oven at 350 degrees for about 20 minutes until they are cooked through and enjoy!

*Be sure to use oil packed tomatoes, or rehydrate the plain dried tomatoes in warm water before using them. Dried tomatoes that haven’t been rehydrated will suck every ounce of juice from your chicken and leave you with a hard, dry meal. No bueno.

These are perfect to make in advance. I had a late meeting tonight, and left them all prepared in the refrigerator so the pan could be popped in the oven while I made my way home.

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Unrecipe of the Week: Asian Vinaigrette

December 27, 2013

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On Saturday night, I set out to make Ming Tsai’s Asian shallot vinaigrette to marinate fresh tuna, scallops and shrimp. I waited until I was all huddled in for the night, and was surprised to discover that I lacked most of the ingredients, first and foremost the shallots. Not one afraid to improvise, I used what I had and somehow it worked out just fine. It’s a little bit Asian by way of the soy sauce and rice wine vinegar, and very French, as it is a riff on the classic vinaigrette. The leftover portion is sitting in a jar in the refrigerator, waiting to flavor chicken, meat, sauteed vegetables, or top a green salad. Got an extra 2 or 3 minutes? Whip some up for dinner tonight!

Pouring a spoonful of olive oil

Asian Vinaigrette 

Place the ingredients in the blender (or if you are really lazy, in glass jar with a tight fitting lid)

1/2 cup of grainy Dijon mustard

1/4 cup soy sauce

1/4 cup of rice wine vinegar

a pinch of sugar

a tiny pinch of salt

black pepper to taste

With the motor running, drizzle in oil ( I used sunflower oil, but safflower, canola or any bland oil will work ) until it starts to emulsify. It will probably take 1/2 cup or so. If you are using a jar, shake it until it is fully mixed. It won’t thicken as much.

Feel free to add finely diced shallots, garlic or a dash of sriracha to give it an edge.

Use as a dressing or marinade and enjoy!

photos: Glasshouse Images

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Unrecipe of the Week: Mustard Chicken

March 13, 2013

This is a great weekday dish, that is full of flavor and quick to prepare. While butter and cream can make it extra delicious, a lightened up version using olive oil and half and half tastes pretty yummy too! Pick your degree of richness, and your fresh herb of choice, because hey, that’s why we call it an “unrecipe”.
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Chicken Breasts With Mustard Sauce

Season boneless, skinless chicken breasts with salt and pepper and saute them in olive oil or butter ( or a combination of the two) on both sides, until browned and cooked through. Remove from the pan and place the chicken in the oven to keep warm.

Add a chopped shallot to the pan and saute until transparent. Scrape the shallots and the brown bits from the bottom of the pan, and sprinkle it with flour.  Stir the flour until blended, and add about 3/4 cup chicken broth, 1/4 cup half and half or cream, and about a 1/2 cup white wine (or champagne if you happen to have some open!) and whisk, allowing the mixture to thicken, but stay smooth and lump free. If it gets too thick, add more wine or broth. Mix in a couple of tablespoons of dijon mustard, and some fresh herbs of your choice. Tarragon, thyme or rosemary are all good options. Put the chicken breasts back into the pan, and allow to simmer for a few minutes to start to absorb the flavors of the sauce.
Place the chicken on a plate, and pour the sauce over it. Garnish it with a sprig of fresh herbs if you are feeling fancy, and enjoy!

photo: Glasshouse Images


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