Tag Archives: dijon mustard

January 22, 2013 · 5:10 pm

Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks

Pieces:

  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste

 

Process:

  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks

 

Happy Allergy Free Eating!

 

 

 

Advertisement

Leave a comment

Filed under Uncategorized

Tagged as , , , , , ,

April 15, 2012 · 5:55 pm

Tarragon Potato Salad

I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking.  She is such a fabulous cook, and I learn so much when I am with her!  This week she made Tarragon Potato Salad to go with grilled steak tips.  The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo.  Perfect for the summer weather!

Tarragon Potato Salad

Pieces:

  1. 1 bag fingerling potatoes, each cut into quarters
  2. one half of a red onion, diced
  3. 3 stalks celery, sliced very thin
  4. 3 tbsp. dijon mustard
  5. 2 tbsp. white wine vinegar
  6. one half cup olive oil
  7. 4 tbsp. parsley, chopped
  8. 1 tsp. tarragon
  9. one half tsp. grated lemon rind
  10. 2 tsp. salt
  11. 1 tsp. pepper

Process:

  1. Once the potatoes are washed and cut into quarters, steam them.
  2. Do not rinse the potatoes, but let them cool.
  3. In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper.  Whisk to combine.
  4. Add the cooled potatoes and stir to cover the potatoes with the dressing.
  5. Serve at room temperature.

 

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Tagged as , , , , , ,

January 22, 2012 · 7:16 pm

Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

  1. two chicken breasts
  2. 2 tbsp. olive oil
  3. one and one half cups white wine
  4. 2 tbsp. dijon mustard
  5. 2 tbsp. vegan butter
  6. 1 tbsp. thyme
  7. 1 container sliced mushrooms
  8. 2 leeks, sliced into small rounds and rinsed

Process:

  1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
  2. Flip the chicken after 2 minutes.
  3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
  4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
  5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
  6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
  7. Cover and let simmer 10 minutes, until the chicken is cooked through.
  8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Tagged as , , , , , ,

December 18, 2011 · 6:36 pm

Balsamic Chicken Kebabs

Just like everyone else this time of year, I had a Christmas party to go to in the few final days of December.  I wanted to make something festive for the season, as well as a finger food that I could eat.  So, I made Balsamic Chicken Kebabs… easy, flavorful, and quick.  I skewered them with artichoke hearts and roasted red pepper, to incorporate the colors of the season… but chicken kebabs have so much potential for any time of year… just change up the vegetables.

Balsamic Chicken Kebabs

Pieces:

  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.

Process:

  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Tagged as , , , , , ,