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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mustard Chicken Recipe

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This recipe for Mustard Chicken is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb chicken thighs
1/2 c Dijon mustard
1 tbsp. vegetable oil
1 tbsp. soy sauce
1 clove garlic minced
1/2 tsp basil
1/2 tsp thyme
3/4 c whipping cream
1 tbsp. cornstarch
Directions:
Directions:
Place thicken thighs, skin side down on foiled lined baking pan. Combine mustard, oil, soy sauce, garlic, basil and thyme and brush over chicken. Bake in 350ºF oven for 30 min. Turn chicken pieces, baste, and continue cooking 25 to 30 min longer or until done. Pour off pan drippings into a small saucepan and skim off fat. Combine whipping cream and cornstarch and add to drippings. Cook over medium heat, stirring constantly until thickened. Pour sauce over chicken before serving.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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