Got to get down on Friday
Everybody’s looking forward to the weekend, weekend
It’s Friday, Friday
Got to get down on Friday
Everybody’s looking forward to the weekend, weekendOk, so that’s not really a song I listen to, but for the past couple of Friday’s it seems to pop into my head…and if you don’t know what viral video song I am talking about, you’re just missing out. It’s sort of like Mmmbop, back in the day. Stupid song, but it gets stuck in your head and you can’t help but sing it – either out loud or in your head.
What? It wasn’t just me sitting in Business Computer Applications class, Junior year, singing the catchphrase just loud enough for the girl next to me to shriek because now she was going to have to sing it the rest of the day…right? Well, maybe it was, but it was damn funny and it got us through that year with more giggles than girls should have in such a “serious” class. Ah, reminiscing the days of old. Not that I’m old…watch it!
Anywho…moving right along. I love chicken and I cook a lot of it, therefore I need an arsenal of recipes to trudge through. Like many of the posts you’ve seen lately, this one has been hanging around for awhile, waiting it’s turn to come out of the binder and aid in the creation of a masterpiece for my mouth. And boy, did it! Not only do I love chicken, but I also love mustard – all types of it – so the combination was a big hit! The sauce was so good, that I found myself dipping vegetable crackers into it while I waited for the chicken to cook. What? Don’t judge me. I was hungry, and it was good! I think my mouth is watering a little just thinking about it. Damn it.
If you haven’t figured it out yet from my babbling on, this is a great recipe, and the sauce definitely makes it. Serve over rice, with some sort of green veggie, and you’ve got a well-balanced, quick, delicious meal!!
As seen on Food Network*, Originally from Gourmet Today
- 1/2 cup coarse-grained mustard
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 4 tsp sugar
- 1/2 cup chopped fresh dill
- 1/4 cup white wine vinegar, Champagne vinegar, or aged Sherry wine vinegar
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- Freshly ground black pepper
- 2/3 to 3/4 cups extra-virgin olive oil
- 2 cloves garlic, minced
- 2 shallots, minced
- 4 (1/4-inch thick) chicken cutlets (1-1/2 lb total)
- 1 to 2 tbsp olive oil
- Salt and freshly ground black pepper
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Alternately, put ingredients in a jar, cover with lid tightly, and shake well. Stir in garlic and shallots. Place the cutlets in a glass pan, pour the marinade over, cover and refrigerate for 2 to 4 hours.
- Meanwhile, combine all sauce ingredients in a small bowl and season with pepper. Sauce may be made 1 day ahead, covered and kept chilled. Let sauce come to room temperature and whisk before serving.
- Remove the chicken from the marinade and pat dry; discard the marinade. Season chicken with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook for 1 to 2 minutes on each side, or until just cooked through. Serve chicken over rice with sauce poured over the top.