Chicken in Mustard Sauce
Here is what you need:
4 boneless, skinless chicken thighs (or boneless skinless breast halves)
Box of chicken broth
2 TBS butter
2 TBS Dijon mustard
2 sprigs fresh oragano- removed from stem and chopped
1 sprig fresh rosemary - removed from stem and chopped
2 TBS flour
salt and pepper
Season chicken with salt and pepper
Heat up 3 cups of broth in a deep sided skillet, add the chicken in and bring to a boil.
Turn the heat down to a simmer and cover, poaching the chicken. Turn once during the poaching process, about 20 minutes total.
When the chicken is done, remove it from the pan and pour the broth into a container and set aside.
In that same pan melt the butter.
When the butter is melted add the flour and whisk.
Mix until smooth and creamy.
Add the broth back into the pan and simmer, allowing the sauce to thicken.
When the sauce is almost done add in the rosemary and oregano. Taste and adjust seasonings.
When you are happy, add back in the chicken and warm it in the sauce.
This makes enough sauce to use on potatoes, rice or riced cauliflower!