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Cajun Mustard Chicken Breasts

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  • SUEDEANGEL
    * Exported from MasterCook * Cajun Mustard Chicken Breasts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Amount
    Message 1 of 1 , Mar 26 10:49 PM
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      * Exported from MasterCook *

      Cajun Mustard Chicken Breasts

      Recipe By :
      Serving Size : 1 Preparation Time :0:00
      Categories : Chicken

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      4 chicken breast halves
      = skin on or skinless
      salt
      1/2 Cup chicken broth
      3/4 Cup dry white wine
      4 Tablespoons Cajun mustard
      1 Teaspoon Worcestershire sauce
      1 Teaspoon tomato paste
      4 Tablespoons corn oil
      1 leek -- cleaned
      =sliced into thin rings
      1 Roma tomato -- seeded/chopped


      Be sure to use Cajun mustard for this recipe. You will love
      the kick that it gives to a dish. Cajun mustard is
      available in specialty markets and at some grocers. Look
      for it in the condiment aisle and on the counter in the
      fresh seafood area.

      1. Season the chicken to taste with salt. In a small mixing
      bowl, combine the broth, wine, mustard, Worcestershire
      sauce and tomato paste. Set aside.
      2. Heat 2 tablespoons of the oil in a large skillet over
      high heat. When hot, add the leek, making sure to separate
      the slices into rings. Fry until the rings become brown on
      the edges, but still retain their shape. Remove them from
      the pan and place in a single layer on a plate. Place the
      plate in the refrigerator to keep the leeks from wilting.
      3. In the same pan, heat the remaining 2 tablespoons of
      oil. Add the chicken breasts, skin side down, and cook
      until brown, about 4 minutes. Turn them over and brown the
      underside.
      4. When the chicken has browned, pour the mustard mixture
      over the breasts and into the pan. Cover, reduce the heat
      to low, and simmer until the breasts are tender, about 15
      minutes.
      5. Serve the chicken in the sauce. Top with the crispy leek
      rings and chopped tomato before serving. 4 servings.

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