Recettes autour du fromage
Chicken with Mustard and OKA Sauce
- Difficulty : -
- Preparation : 15 minutes
- Cooking : 50 minutes
Author :
Recipe provided by Dairy Farmers of Canada. More recipes visit dairygoodness.ca
If you don't have any OKA, you can use : OKA Classique or OKA L'Artisan
Coat chicken with flour. In a saucepan, melt butter over medium heat and brown chicken.
Add shallots, garlic, bay leaf, thyme and savoury. Cook for 2 minutes. Deglaze pan with wine and add stock. Add both types of mustard, stir, bring to a boil and simmer covered or in 350°F (180°C) oven for 45 minutes.
Remove from heat, add cheese and stir until cheese has melted in sauce. Serve with julienned vegetables (carrots, peppers, leeks, celery, rutabaga, etc.) cooked in butter.
Notes: This dish is easy to serve on individual plates because everything is made ahead. Simply reheat, add cheese and cook (or reheat) vegetables. Serve with herbed rice or another side dish. Recipe can easily be doubled or tripled.
Mustard chicken can be frozen without the cheese, which is added when the dish is
reheated.
- 4 skinless, boneless chicken breasts
- Flour seasoned with salt and pepper
- 3 tbsp (45 mL) butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 tsp (2 mL) dried
- thyme
- 2 sprigs fresh savoury or 1/2 tsp (2 mL)
- dried savoury
- 3/4 cup (175 mL) dry white wine
- 1 1/2 cups (375 mL) chicken stock
- 2 tbsp (30 mL) grainy mustard
- 1 tbsp (15 mL) Dijon mustard
- 1 cup (250 mL) diced Canadian Oka
- Salt and freshly ground pepper