Chicken with Mustard and Oka Sauce
73 people added this to their Recipe Box
Servings: 4
Ingredients:
Chicken with Mustard and Oka Sauce
| Nutritional Info | |
| Per serving | - |
| Energy | 404 Calories |
| Protein | 40 g |
| Carbohydrates | 3 g |
| Fat | 22 g |
| Fibre | 0.3 g |
| Sodium | 790 mg |
Suggested Recipes
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4 boneless skinless chicken breasts
Flour seasoned with salt and pepper
3 tbsp (45 mL) butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
2 sprigs fresh thyme or 1/2 tsp (2 mL) dried
thyme
2 sprigs fresh savoury or 1/2 tsp (2 mL)
dried savoury
3/4 cup (175 mL) dry white wine
1-1/2 cups (375 mL) chicken stock
2 tbsp (30 mL) grainy mustard
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) diced Canadian Oka
salt and freshly ground pepper
Preparation:
Prep time: 15 min • Cook time: 50 min
Coat chicken with flour. In a saucepan, melt butter over medium heat and brown chicken.
Add shallots, garlic, bay leaf, thyme and savoury. Cook for 2 minutes. Deglaze pan with wine and add stock. Add both types of mustard, stir, bring to a boil and simmer covered or in 350°F (180°C) oven for 45 minutes.
Remove from heat, add cheese and stir until cheese has melted in sauce. Serve with julienned vegetables (carrots, peppers, leeks, celery, rutabaga, etc.) cooked in butter.
Coat chicken with flour. In a saucepan, melt butter over medium heat and brown chicken.
Add shallots, garlic, bay leaf, thyme and savoury. Cook for 2 minutes. Deglaze pan with wine and add stock. Add both types of mustard, stir, bring to a boil and simmer covered or in 350°F (180°C) oven for 45 minutes.
Remove from heat, add cheese and stir until cheese has melted in sauce. Serve with julienned vegetables (carrots, peppers, leeks, celery, rutabaga, etc.) cooked in butter.
Additional Information
- Tip: This dish is easy to serve on individual plates because everything is made ahead. Simply reheat, add cheese and cook (or reheat) vegetables. Serve with herbed rice or another side dish. Recipe can easily be doubled or tripled.
Wine suggestion: The Poplar Grove Pinot Gris has lovely tropical fruit on the nose and a mouth–filling feel of stone fruit; peaches and nectarines. The acidity and alcohol are balanced to bring freshness and warmth to the wine, allowing it to integrate with a diverse selection of foods.
Source
Dairy Farmers of Canada
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For more great cheese recipes, visit www.allyouneedischeese.ca |
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