CHICKEN IN MUSTARD SAUCE
Kyckling i senapssås
Chicken is often on sale and is a very good alternative to other cheap everyday food. Cooked like this with a delicious mustard sauce it becomes a festive dish, no matter if you have guests for Sunday lunch or the family around the kitchen table on a Tuesday evening.
Serves 4
1 chicken, approx 2 lbs 8 oz
1 tablespoon butter or margarine
1 tablespoon oil
salt
½ teaspoon lemon pepper
½ teaspoon black pepper
½ teaspoon dried tarragon
0.4 cup water or bouillon
0.4 cup cream
2 to 3 tablespoons flour
1 to 1½ tablespoons mustard, preferably Dijon
Cut the whole chicken in 4 or 6 pieces, or use chicken parts. Use a frying pan with a lid. Brown the chicken in the frying pan in a mix of butter or margarine and oil. Flavor after browning with salt and pepper. Sprinkle with tarragon and dilute with water, put the lid on and fry slowly for about 30 minutes.
Take up the chicken and strain the pan juices. Mix bouillon or water with cream and flour - make sure it's smooth and lump-free. Beat in the flour mixture in the hot juice from the chicken and allow to simmer for about 5 minutes. Add mustard and bring just to boiling Point again. Check for seasoning.
Put the chicken in the sauce and simmer for just a few minutes Before serving with boiled rice and potatoes and a tossed green salad.
Enjoy!
Bella
Kyckling i senapssås
Chicken is often on sale and is a very good alternative to other cheap everyday food. Cooked like this with a delicious mustard sauce it becomes a festive dish, no matter if you have guests for Sunday lunch or the family around the kitchen table on a Tuesday evening.
Serves 4
1 chicken, approx 2 lbs 8 oz
1 tablespoon butter or margarine
1 tablespoon oil
salt
½ teaspoon lemon pepper
½ teaspoon black pepper
½ teaspoon dried tarragon
0.4 cup water or bouillon
0.4 cup cream
2 to 3 tablespoons flour
1 to 1½ tablespoons mustard, preferably Dijon
Cut the whole chicken in 4 or 6 pieces, or use chicken parts. Use a frying pan with a lid. Brown the chicken in the frying pan in a mix of butter or margarine and oil. Flavor after browning with salt and pepper. Sprinkle with tarragon and dilute with water, put the lid on and fry slowly for about 30 minutes.
Take up the chicken and strain the pan juices. Mix bouillon or water with cream and flour - make sure it's smooth and lump-free. Beat in the flour mixture in the hot juice from the chicken and allow to simmer for about 5 minutes. Add mustard and bring just to boiling Point again. Check for seasoning.
Put the chicken in the sauce and simmer for just a few minutes Before serving with boiled rice and potatoes and a tossed green salad.
Enjoy!
Bella
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