Mustard-Seasoned Chicken Pasta
This time around we're making Mustardseasoned Chicken Pasta. Know this: I HATE mustard, I just can't handle it. I LOVE this chicken recipe. For some reason the mustard taste just isn't at all dominant in this and is just right. Any which way, let's get to it.
Ingredients
Here's what we need to feed 3 hungry men with gusto.
- 500-600 grams of boneless chicken. This happens to be breast.
- 3 decilitres of cream. I tend to use bastardized cooking cream instead of regular but to each his own.
- 2 tablepoons flour.
- 2 decilitres of chicken broth.
- 2-3 tablespoons Dijon mustard
- 1 tablespoon soy
- White peppar
- Salt
- Chives
- Butter for frying.
..and of course a pasta of your choice. Tagliatelle is reccomended because it 'grips' sauce nicely. Frying up the chicken and turning it into a sauce will take about 10 minutes, try to time your pasta to that.
Method
Slice up your chicken and throw it in a pan with some decent heat and get it frying.
While the chicken is frying, mix in the flour with the cream, making sure to mix out any lumps of flour.
Also take a moment to add mustard, soy, a few shakes of peppar and a few pinches of salt to your chicken broth and mix it up.
Once your chicken is fried up just right, pour the broth mixture over the chicken and bring it to a boil.
Give the cream-and-flour mix a quick stir and add it to your pan. It's all starting to come toghether at this point. Turn the heat down a notch and watch the whole thing boil for 5-6 minutes, stir softly every now and then.
We're done! Add some chives to the sauce and give it a stir.
By now your pasta should be about ready, so serve up a helping and scoop up some delicious chicken. The finished dish, served on tagliatelle.
Make a friend happy, give him some dinner! Reports indicate it was as tasty as expected!
