Dijon Mustard Chicken: A Flavorful Family Favorite

Dijon mustard is named after the city of Dijon in Burgundy, France. Mustard is a versatile condiment that can add brightness to a dish. Dijon mustard can be used in many ways in cooking, such as in sauces, marinades, salad dressings, and vinaigrettes. I have been making this recipe for years. It is a great recipe for dinner parties or potlucks.

AI Chicken Dijon over rice.Photo byDa Vinci AI Creator / Colorado Martini

In French the mustard is referred to as Moutarde de Dijon. During the Middle Ages, Dijon, France was the center of mustard making. It has been gracing French tables since 1336. It was thought that the current version of the mustard was developed in 1856 when Jean Naigeon of Dijon replaced the ingredient vinegar with verjuice. Verjuice is the acidic juice of unripe grapes. This is what gives Dijon mustard its unique flavor. Today’s Dijon mustard is made with brown mustard seeds, white wine, vinegar, water, and salt. Verjuice is no longer used.

Nothing says Dijon mustard more than a 1981 Grey Poupon commercial. When two prosperous men drive up next to each other, one asks, “Pardon me, would you have any Grey Poupon?” This famous commercial started a cooking craze in the United States using Dijon mustard. Everything from sauces, salad dressings, or just a meat dip. After that, it seemed like every mustard company came out with a Dijon mustard. Before that, mustard was just a bright yellow mustard in the States, used on sandwiches, hot dogs, and hamburgers. The commercial was so popular it was revised many times. See the commercial video below.

It turns out that Grey Poupon is a mustard from Dijon, France. Mustard-maker Maurice Grey was awarded a Royal Appointment in 1860 for developing a machine that dramatically increased the speed of mustard manufacturing. In 1866 he partnered with Auguste Poupon, and Grey-Poupon was born. After many American owners, it is presently made by Kraft Heinz in Michigan.

The recipe below is just one variation of Dijon Mustard Chicken. What I love about this recipe is its lack of dairy and frying. This makes this version a lower-fat dish. If I was to make the dish a creamier version, I would add sour cream.

How do you make this dish? Kindly let us know in the comments.

Dijon Mustard ChickenPhoto byColorado Martini

Dijon Mustard Chicken

• 1 pound chicken breast
• 2 Tablespoon butter
• 3-4 green onions, sliced including green
• 1 cup mushrooms sliced
• 2 tablespoons flour
• 1 tablespoon Dijon mustard or a grain mustard
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon thyme
• ¼ teaspoon pepper

Cooking the chicken and using the brothPhoto byColorado Martini

1. In a high-sided pan (skillet) add chicken breasts, water, thyme, salt, and pepper. Bring to a boil over high heat. Cover and reduce heat. Simmer for 10 minutes or until chicken is tender. Turn at least once.
2. Remove the chicken from the pan with a slotted spoon. Keep warm in a large serving dish and cover with foil or lid. I put mine in a casserole dish, cover it, and place it in the oven on very low heat. Make sure to reserve the cooking liquid and set aside.
3. Over medium heat, in a 1-quart saucepan, add butter and melt. Add onions and mushrooms and sauté until tender.
4. Stir in flour and mustard and cook for 1 minute. This makes a roux and helps make a smoother sauce.
5. Gradually add the reserved broth you used to cook the chicken. Add a little and stir/whisk well. Then add a little more until you have used all the liquid. Stir until the sauce has thickened and is smooth.
6. Pour sauce over the chicken. Service over rice. I do a rice pilaf or brown rice. White rice is just as good.

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Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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References

• Wikipedia – Dijon Mustard
• Wikipedia – Greg Poupon