Tomato Mustard Sauce For Chicken Or Fish Food

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)

Steps:

• Preheat oven to 400ºF.
• Trim chicken and sprinkle both sides with salt and pepper.
• Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
• Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
• Remove chicken from the pan and place it on a plate. Cover with foil.
• Return pan to burner over medium heat.
• Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
• Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
• Add mustard while whisking, and then add chicken broth while whisking.
• Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

CHICKEN BREASTS WITH MUSTARD SAUCE

Steps:

• Sprinkle the chicken breast halves with salt and pepper.
• Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
• Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
• Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

UNCOOKED TOMATO-MUSTARD SAUCE

Steps:

• Combine the first 5 ingredients in a bowl and let sit for an hour.
• Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.