{"id":9410,"date":"2011-10-14T16:41:26","date_gmt":"2011-10-14T20:41:26","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9410"},"modified":"2015-02-08T22:06:43","modified_gmt":"2015-02-09T03:06:43","slug":"chicken-in-creamy-mustard-sauce","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/chicken-in-creamy-mustard-sauce\/","title":{"rendered":"Chicken in Creamy Mustard Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9414 size-full\" title=\"Chicken in creamy mustard sauce\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/chicken-in-creamy-mustard-sauce.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/chicken-in-creamy-mustard-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/chicken-in-creamy-mustard-sauce-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Very few ingredients needed and tastes\u00a0phenomenal&#8230;<\/p>\n<p>I am so glad this week went by quite fast as we had a long weekend. On Monday we celebrated Thanksgiving at 360 The restaurant at the CN Tower with friends. The restaurant kept rotating and it completed one rotation in 72 minutes, we were able to get a 360\u00a0panoramic\u00a0view and each time we enjoyed different backgrounds. It was such a\u00a0magnificent\u00a0dining experience, I&#8217;ve uploaded the pictures of the food we had in my <a href=\"http:\/\/www.dinner365.com\/day-285-dinner-360-restaurant-at-cn-tower\/\" target=\"_blank\">Dinner365.com<\/a> website. Here is the picture of the CN Tower, which is the tallest tower in the world.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9423\" title=\"CN tower\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/CN-tower3.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/CN-tower3.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/CN-tower3-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>I&#8217;ve not been cooking anything exciting this week as I was more tempted to make quick fix meals. Well, did I say not exciting? Isn&#8217;t cooking quick fix meals exciting than other meals? Yes it is and I adore how some dishes can be made in a breeze yet it tastes incredible. Here is one such dish I had made a few days ago, this can be made in very less time with a very few ingredients. You just have to pan fry the chicken till it turns slightly browned and then make a creamy sauce which takes less than 3 minutes. Pour the sauce over the chicken and serve along with your favorite salad or sides.<\/p>\n<p>I adopted this recipe from MarthaStewart <a href=\"http:\/\/www.marthastewart.com\/318298\/sauteed-chicken-in-mustard-cream-sauce?czone=food\/dinner-tonight-center\/dinner-tonight-main-courses\" target=\"_blank\">website<\/a>.<\/p>\n<p><strong>Chicken in creamy mustard sauce<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9415\" title=\"chicken in creamy mustard sauce\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/IMG_4638.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/IMG_4638.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/IMG_4638-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/IMG_4638-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Chicken breasts, boneless, halved- 2-3 breasts<\/li>\n<li>Ground pepper- 1 tsp<\/li>\n<li>Salt- to taste<\/li>\n<li>Olive oil- 3 tbsp<\/li>\n<\/ul>\n<p><strong>For making sauce:<\/strong><\/p>\n<ul>\n<li>Chicken stock- 1\/2 cup<\/li>\n<li>Cream or milk- 1\/4 cup<\/li>\n<li>Dijon Mustard- 1 1\/2 tbsp<\/li>\n<li>Corn starch- 1\/2 tbsp dissolved in 1 tbsp cold water<\/li>\n<li>Oregano, dried or fresh- 1- 2 tsp<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>Sprinkle ground pepper and salt over the halved chicken breasts.<\/li>\n<li>Place a non-stick pan or skillet over medium heat, add olive oil to the pan.<\/li>\n<li>Place the chicken over the oil and pan fry the chicken till both the sides turn golden in color and has cooked well inside.<\/li>\n<li>You could lower the heat while pan frying to avoid the chicken from turning too brown.<\/li>\n<li>Run a fork into the middle of the chicken to check whether the inside has cooked well.<\/li>\n<li>Remove from the oil and place the chicken on a plate.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9416\" title=\"pan fried chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/pan-fried-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/pan-fried-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/pan-fried-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/pan-fried-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>If you have another batch of chicken, add more oil to the pan and pan fry the chicken.<\/li>\n<li>In the same pan used for pan frying the chicken, add the chicken stock and combine well.<\/li>\n<li>Let the stock come to a slight boil, add cream to it and stir it.<\/li>\n<li>Add dried oregano, combine well.<\/li>\n<li>Add mustard and stir it thoroughly into the sauce.<\/li>\n<li>Let the sauce come to a slight boil.<\/li>\n<li>Add the cornstarch combined in cold water to the sauce while stirring it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9417\" title=\"making creamy mustard sauce\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-creamy-mustard-sauce.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-creamy-mustard-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-creamy-mustard-sauce-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-creamy-mustard-sauce-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Let the sauce thicken, remove from the heat.<\/li>\n<li>Place the pan fried chicken on a plate, pour the sauce over the chicken, if you want sprinkle some dried oregano and serve with your favorite salad or side.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/IMG_4642-1.jpg\" \/>\n<div class=\"item ERName\">Chicken in Creamy Mustard Sauce<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chicken breasts, boneless, halved- 2-3 breasts<\/li>\n<li class=\"ingredient\">Ground pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Olive oil- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making sauce[\/b]<\/li>\n<li class=\"ingredient\">Chicken stock- 1\/2 cup<\/li>\n<li class=\"ingredient\">Cream or milk- 1\/4 cup<\/li>\n<li class=\"ingredient\">Dijon Mustard- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Corn starch- 1\/2 tbsp dissolved in 1 tbsp cold water<\/li>\n<li class=\"ingredient\">Oregano, dried or fresh- 1- 2 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Sprinkle ground pepper and salt over the halved chicken breasts.<\/li>\n<li class=\"instruction\">Place a non-stick pan or skillet over medium heat, add olive oil to the pan.<\/li>\n<li class=\"instruction\">Place the chicken over the oil and pan fry the chicken till both the sides turn golden in color and has cooked well inside.<\/li>\n<li class=\"instruction\">You could lower the heat while pan frying to avoid the chicken from turning too brown.<\/li>\n<li class=\"instruction\">Run a fork into the middle of the chicken to check whether the inside has cooked well.<\/li>\n<li class=\"instruction\">Remove from the oil and place the chicken on a plate.<\/li>\n<li class=\"instruction\">If you have another batch of chicken, add more oil to the pan and pan fry the chicken.<\/li>\n<li class=\"instruction\">In the same pan used for pan frying the chicken, add the chicken stock and combine well.<\/li>\n<li class=\"instruction\">Let the stock come to a slight boil, add cream to it and stir it.<\/li>\n<li class=\"instruction\">Add dried oregano, combine well.<\/li>\n<li class=\"instruction\">Add mustard and stir it thoroughly into the sauce.<\/li>\n<li class=\"instruction\">Let the sauce come to a slight boil.<\/li>\n<li class=\"instruction\">Add the cornstarch combined in cold water to the sauce while stirring it.<\/li>\n<li class=\"instruction\">Let the sauce thicken, remove from the heat.<\/li>\n<li class=\"instruction\">Place the pan fried chicken on a plate, pour the sauce over the chicken, if you want sprinkle some dried oregano and serve with your favorite salad or side.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Very few ingredients needed and tastes\u00a0phenomenal&#8230; I am so glad this week went by quite fast as we had a long weekend. On Monday we celebrated Thanksgiving at 360 The restaurant at the CN Tower with friends. The restaurant kept rotating and it completed one rotation in 72 minutes, we were able to get a &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9412,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-9410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9410"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9412"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}