Chicken in Mustard

Here is a great Sunday dinner recipe. Once again, this is prepared in a country French style, and the dominant seasonings are tarragon and Dijon mustard. Tarragon originally came from western Asia and has a licorice-like flavor and aroma. This herb is usually available from early spring until late autumn. Although this recipe calls for dried tarragon, we prefer using tarragon fresh; the dried tarragon you find at a grocery store or spice shop may have already had most of its volatile oils evaporate. Once the oils evaporate, the flavor is largely gone.

There are, of course, many types of prepared mustard with many flavor variations. There are three main types in France. Dijon is light in color, but fairly strong in flavor. American yellow mustard is a mixture of the mildest mustard seeds with vinegar, sugar, and turmeric, which makes it yellow.There is such a flavor difference between yellow mustard and Dijon mustard that we do not substitute one for the other in general.

We found this recipe on Food Network courtesy of Melissa d’Arabian. Here is the website link for the recipe. Enjoy the chicken with the egg noodle recipe attached at the website, or try the dish with mashed potatoes.

Makes 4 servings.

 

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