• On Oct, 27, 2024
•  ladyrecipes
•  Recipes

Tangy Mustard Chicken Gravy For A Unique Twist

Ingredients

Chicken Gravy Base:

Ingredients:

Chicken Gravy Base (1 envelope)

1 cup water

half cup milk

1/4 cup Dijon Mustard

1/4 teaspoon black pepper

1 tablespoon chopped recent parsley (optional)

Mustard Mixture:

Ingredients, Mustard Mixture:

Dijon mustard (or different whole-grain mustard): 1 tablespoon

Whole-grain mustard seeds: 1 teaspoon

Dry mustard powder: half of teaspoon

Warm water: three tablespoons

Ground black pepper: 1/4 teaspoon

Wet Roux:

Ingredients:

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1/4 cup Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Wet Roux:

1. In a medium saucepan, soften the butter over medium heat.
2. Whisk within the flour and cook dinner for 1 minute.
3. Gradually whisk in the chicken broth until easy.
4. Bring to a simmer and cook till thickened, about 5 minutes.
5. Remove from heat and stir in the Dijon mustard, vinegar, Worcestershire sauce, salt, and pepper.

Instructions

Making the Chicken Gravy Base:

Instructions for making the Chicken Gravy Base:

1. In a medium saucepan over medium warmth, bring the chicken broth to a simmer.
2. Add the cooked chicken to the broth and simmer for 10 minutes, or till the chicken is heated via.
3. Remove the chicken from the broth and put aside.
4. Reduce the warmth to low and add the flour to the broth. Cook, stirring constantly, for 2 minutes.
5. Gradually whisk within the milk. Bring to a simmer and cook dinner, stirring constantly, until the gravy thickens.
6. Add the salt and pepper to style.
7. Return the chicken to the gravy and simmer for 5 minutes, or until the gravy is heated via.

Preparing the Mustard Mixture:

Instructions

Preparing the Mustard Mixture:

In a small bowl, whisk together the Dijon mustard, whole-grain mustard, thyme, rosemary, salt, and black pepper.

Set apart while you put together the chicken and gravy.

Creating the Wet Roux:

Instructions, Creating the Wet Roux:

1. Melt the butter in a medium saucepan over medium heat.

2. Add the flour and stir constantly for 1 minute.

3. Gradually whisk within the milk and stock until smooth.

4. Bring to a boil, then reduce warmth and simmer for five minutes, or till thickened.

5. Stir in the mustard, salt, and pepper.

6. Serve heat over chicken.

Combining the Elements:

In a medium saucepan, stir collectively the flour and mustard. Gradually whisk within the milk till smooth. Bring to a boil over medium warmth, stirring continually. Reduce warmth to low and simmer for 1 minute or till thickened.

Stir in the chicken, soup, salt, and pepper. Bring to a boil over medium warmth. Reduce heat to low and simmer for 10 minutes or till heated via.

Serve over cooked chicken or rice.

Serving Suggestions:

Instructions:

1. In a big skillet, brown the chicken over medium heat. Remove from skillet and put aside.

2. Add the butter to the skillet and soften over medium heat. Stir within the flour and cook for 1 minute.

3. Gradually whisk in the milk and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes, or till thickened.

4. Stir in the mustard, honey, vinegar, salt, and pepper. Return the chicken to the skillet and cook until heated via.

Serving Suggestions:

Over mashed potatoes

Over rice

In a sandwich or wrap

As a dipping sauce for chicken tenders