"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 05-19-2016, 11:00 AM   #1
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
Chicken with mixed mustard sauce and fruit

As requested. I'm using 4 mustards instead of the 3 originally called for in the recipe. I had a little bit of leftover mustard and wanted to use it up. The sauce came out even better this time so I'll probably make it this way from now on.

1/2 cup Dijon mustard
1/4 cup sweet-hot German mustard
1/4 cup whole-grain German mustard
(the original recipe just called for 1/2 cup German mustard)
1 Tbsp Chinese hot mustard
1/3 cup honey
1/3 cup cream

2 whole chicken breasts, split, skinned, boned, pounded to even thickness.
salt and pepper

Mixed fruit of your choice, melons of any kind, kiwi, strawberries.

Mix mustards, honey and cream until well combined. Reserve half for later. Sprinkle chicken with S and P, place in a flat pan or plastic bag, add half of mustard combo turning or squeezing bag to coat chicken well. Refrigerate for at least half an hour.

When ready to grill, gently pat chicken mostly dry (do NOT remove all the marinade, just get it to where it's not sloppy wet) then grill until done.

You can also cook on the stove in a bit of butter and oil, but we like it much better cooked on the grill.

Warm reserved marinade over medium heat. Slice chicken, top with marinade/sauce and serve with the fruit.

This also works well for pork chops.

__________________

__________________
medtran49 is offline   Reply With Quote
Old 05-19-2016, 12:01 PM   #2
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,044
So the fruit is just a side with the chicken? In that case I could use most any veggie instead of the fruit if that was my preference?
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-19-2016, 12:19 PM   #3
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
Yes, but the fruit goes really well with this. The sweetness of the fruit offsets the mustard flavor, which might get to be too much throughout a meal unless you had something kind of sweetish to balance.
__________________
medtran49 is offline   Reply With Quote
Old 05-19-2016, 12:45 PM   #4
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,872
Thanks for the recipe Med. Question: Is the 1 Tbsp Chinese hot mustard the powdered?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-19-2016, 01:27 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
Quote:
Originally Posted by Kayelle View Post
Thanks for the recipe Med. Question: Is the 1 Tbsp Chinese hot mustard the powdered?
This would probably be a good way to use a packet of Chinese mustard left over from takeout.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-19-2016, 02:56 PM   #6
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
Quote:
Originally Posted by Kayelle View Post
Thanks for the recipe Med. Question: Is the 1 Tbsp Chinese hot mustard the powdered?
No, it's like the stuff in the packets GG mentioned. BTW that stuff keeps forever. We both like a "little" mustard on our egg rolls.
__________________
medtran49 is offline   Reply With Quote
Old 05-19-2016, 03:08 PM   #7
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
I just realized wasn't very clear. We have a jar of the hot Chinese mustard and it keeps forever, not the little packets, they wouldn't last around here, nor are they enough.
__________________
medtran49 is offline   Reply With Quote
Old 05-19-2016, 03:31 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
Sounds really good. I love mustard

Do you think it would work to use plain Greek yogurt or sour cream in place of the cream? I don't usually have cream in the house (except DH's half and half for coffee), but I almost always have some kind of cultured cream. Thanks.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-19-2016, 04:30 PM   #9
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,090
Quote:
Originally Posted by GotGarlic View Post
Sounds really good. I love mustard

Do you think it would work to use plain Greek yogurt or sour cream in place of the cream? I don't usually have cream in the house (except DH's half and half for coffee), but I almost always have some kind of cultured cream. Thanks.
Don't know, never tried with sour cream or yogurt. I guess they would be okay heated to just warm through. I certainly wouldn't boil. The original recipe did call for "light" cream. We've just always used heavy cream because we keep it in the house to use in place of milk or half-n-half since the expiration date is usually a lot longer.
__________________
medtran49 is offline   Reply With Quote
Old 05-19-2016, 04:52 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,872
Quote:
Originally Posted by GotGarlic View Post
Sounds really good. I love mustard

Do you think it would work to use plain Greek yogurt or sour cream in place of the cream? I don't usually have cream in the house (except DH's half and half for coffee), but I almost always have some kind of cultured cream. Thanks.
GG, I know Trader Joe's isn't convenient for you but Aunt Bea and I really like having their little cartons of shelf stable heavy cream available in the pantry. I don't know if you can get it anywhere else. Just my opinion, but I wouldn't use any kind of cultured cream for this.
I'll have to pick up a jar of Chinese Hot Mustard. I can't wait to try this as I too really like a good mustard sauce.
One more question Med: which of the four mustards' is the one you don't normally use?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
chicken, chicken mustard fruit, fruit, mustard, recipe, sauce

Chicken with mixed mustard sauce and fruit As requested. I'm using 4 mustards instead of the 3 originally called for in the recipe. I had a little bit of leftover mustard and wanted to use it up. The sauce came out even better this time so I'll probably make it this way from now on. 1/2 cup Dijon mustard 1/4 cup sweet-hot German mustard 1/4 cup whole-grain German mustard (the original recipe just called for 1/2 cup German mustard) 1 Tbsp Chinese hot mustard 1/3 cup honey 1/3 cup cream 2 whole chicken breasts, split, skinned, boned, pounded to even thickness. salt and pepper Mixed fruit of your choice, melons of any kind, kiwi, strawberries. Mix mustards, honey and cream until well combined. Reserve half for later. Sprinkle chicken with S and P, place in a flat pan or plastic bag, add half of mustard combo turning or squeezing bag to coat chicken well. Refrigerate for at least half an hour. When ready to grill, gently pat chicken mostly dry (do NOT remove all the marinade, just get it to where it's not sloppy wet) then grill until done. You can also cook on the stove in a bit of butter and oil, but we like it much better cooked on the grill. Warm reserved marinade over medium heat. Slice chicken, top with marinade/sauce and serve with the fruit. This also works well for pork chops. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.