Chicken With Cranberry-Dijon Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The cranberry- Dijon mustard sauce was originally a dip recipe found on and switched to a sauce for chicken. Basic Cranberry Sauce is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal. Ingredients:
4 chicken thighs, boneless and skinless (other cuts of chicken ok) |
grapeseed oil, for frying |
salt and black pepper, to taste |
1/2 cup cranberry sauce (homemade, please! see recipe link above) |
1 1/2 tablespoons stone ground dijon mustard |
1 tablespoon brown sugar |
fresh parsley, for garnish |
Directions:
1. Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
2. Pound the chicken pieces to a uniform 1/2 thickness.
3. In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
4. Spoon the cranberry-Dijon sauce evenly over the chicken.
5. Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
6. Garnish chicken with fresh parsley.
7. Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.
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