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Glengowne Chicken




Source of Recipe


Mustard Museum's December 1999 newsletter


List of Ingredients




2 medium onions, chopped
1 lb. mushrooms, chopped
1/4 cup plus 2 to 4 Tbs. olive oil (divided)
1 cup dry white wine
1 large glop (about 1 heaping Tbs.) whole-seed basil pesto mustard
6 boneless, skinless chicken breast halves
salt and pepper to taste
parsley for garnish


Recipe



Saute chopped onions and mushrooms in 1/4 cup of the olive oil until soft, about 10 minutes. Add white wine and cook until wine has mostly evaporated, about 10 minutes. Stir in mustard and set aside onion-mushroom-mustard mixture.

Season chicken breasts with salt and pepper. Saute breasts in skillet in remaining 2 to 4 tablespoons oil over high heat until brown on outside and just done on inside, about 12 to 15 minutes. (A grill pan coated with vegetable oil spray also works great.) Do not overcook.

Place chicken breasts on platter. Add any accumulated chicken juices to mustard mixture and pour mixture over chicken. Sprinkle with chopped flat-leaf parsley and serve.