Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, June 5, 2009

Chicken Breasts with Dijon Mustard

This makes a nice lunch or light supper when served with a salad of garden greens and a vinaigrette. Another recipe from The French Market cookbook.
It is an easy recipe because the chicken is baked and although the recipe called for bone in breasts, I used boneless. Garnished with a few stems of chives (rather than a shower) including a blossom, it does make for a pretty plate.

I think served at room temperature it would make great picnic fare.

And as all of the recipes in the book, you're given both the French title as well as the English translation. Somehow, it sounds more romantic to eat Poulet a la moutarde de Dijon rather than chicken breasts with Dijon mustard!

Poulet A La Moutarde De Dijon
From the cookbook, The French Market

6 T. Dijon
zest and juice from 2 unwashed lemons
2 t. sweet paprika
3 garlic cloves, chopped
6 bone in chicken breasts
Olive oil for the baking pan

Mix the mustard, lemon zest and juice, paprika, and garlic in a small bowl. Spread generously over the chicken breats. Cover and let stand at room temperature for 1 hour.

Heat the oven to 350. Lightly oil a baking sheet. Place the chicken breats and any clinging marinade on the baking sheet. Bake until there is no sign of pink when the breast is pierced in the thickest part with a knife, about 45 minutes.


Patricia @ ButterYum said...

Oo-la-la... Looks and sounds utterly delicious!!! Gorgeous china too!!!

Thanks for posting this. Take care,

Puna said...

Whole chicken breast is very hard to make yummy in my opinion but I've never had it with dijon mustard sounds like I may have to try that.

Mary Bergfeld said...

A really lovely classic beautifully executed - as usual;-). have a wonderful weekend.

The Norwegian said...

I've been away for awhile, and my, how I've missed your blog. I can see how much I've missed! You have a wonderful way with presentation and the recipes you offer are always a treat. Can't wait to go through your posts and catch up!