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Chicken Cutlets from the Mustard Pot 2013-08-06 https://www.metro.ca/userfiles/image/recipes/escalope-poulet-moutardier-4916.jpg PT15M PT20M PT35M

In a plate, combine the flour, thyme, marjoram, cracked pepper and the Cayenne pepper. Coat the cutlets and place them in another plate.In a large skillet, heat 2 tsp. (10 mL) of oil and sear the cutlets to bring to a nice coloring, for about 4 to 5 minutes on each side. Keep warm.In the same pan, add 1 tsp. (5 mL) of oil and brown the shallot in it for about 1 minute. Deglaze with the chicken broth and apple juice; bring to a boil and reduce by half.Add the cream, the mustard and cook for 2 to 3 minutes until obtaining the desired consistency.Place 2 cutlets in each plate and cover with sauce.Microwaved light sauceIn a glass bowl, melt the butter for 1 minute at high. Add the flour and mix.Pour the hot milk and whip the sauce. Cook for 2 minutes at high. Whip the sauce again and finish cooking for 2 more minutes at high. Add seasoning.For variation, you can add the herbs of your choice.

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1/4 cup (60 mL) flour 1/2 tsp. (2 mL) fresh thyme 1/2 tsp. (2 mL) marjoram 1/2 tsp. (2 mL) cracked black pepper 1 dash of cayenne pepper 6 to 8 chicken cutlets 1 Tbsp. (15 mL) olive oil 1 shallot, minced 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) apple juice 1/2 cup (125 mL) 35% cream, country style or express light sauce 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) flour 1 cup (250 mL) 1 % milk

Chicken Cutlets from the Mustard Pot

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4 Votes

servings

0:15

Preparation

0:20

COOKING

0:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4 cup
(60 mL)
flour

1/2 tsp.
(2 mL)
fresh thyme

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SELECTED SIZES SELECTED VARIETES

1/2 tsp.
(2 mL)
marjoram

1/2 tsp.
(2 mL)
cracked black pepper

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SELECTED SIZES SELECTED VARIETES

1

dash of cayenne pepper

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SELECTED SIZES SELECTED VARIETIES

IRRESISTIBLES BBQ SAUCE SALAD DRESSING OR SPICES

2 for $5.00

SELECTED SIZES SELECTED VARIETES

6 to 8

chicken cutlets

1 Tbsp.
(15 mL)
olive oil

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BERTOLLI OLIVE OIL

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500 ml SELECTED VARIETIES

1

shallot, minced

1/2 cup
(125 mL)
chicken broth

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KNORR MUSHROOM BOUILLON CUBES

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60 g

1/2 cup
(125 mL)
apple juice

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SAVE $2.00

TROPICANA REFRIGERATED JUICE

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6 x 236 ml, 154-1.75 L IRRESISTIBLES BLENDS 2.5 L SELECTED VARIEITIES

OASIS, ARIZONA OR FRUIT DROP TETRAS

2 for $6.00

SELECTED SIZES SELECTED VARIETIES OR 3.39 EA.

1/2 cup
(125 mL)
35% cream, country style or express light sauce

2 Tbsp.
(30 mL)
Dijon mustard

2 Tbsp.
(30 mL)
butter

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SAVE $3.30

LACTANTIA BUTTER

$3.99 ea.

454 g SELECTED VARIETES AFTER LIMIT PAY 5.99 ea.

2 Tbsp.
(30 mL)
flour

1 cup
(250 mL)
1 % milk

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NATREL FINE FILTERED MILK

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2 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES

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Preparation

In a plate, combine the flour, thyme, marjoram, cracked pepper and the Cayenne pepper. Coat the cutlets and place them in another plate.

In a large skillet, heat 2 tsp. (10 mL) of oil and sear the cutlets to bring to a nice coloring, for about 4 to 5 minutes on each side. Keep warm.

In the same pan, add 1 tsp. (5 mL) of oil and brown the shallot in it for about 1 minute. Deglaze with the chicken broth and apple juice; bring to a boil and reduce by half.

Add the cream, the mustard and cook for 2 to 3 minutes until obtaining the desired consistency.

Place 2 cutlets in each plate and cover with sauce.

Microwaved light sauce

In a glass bowl, melt the butter for 1 minute at high. Add the flour and mix.

Pour the hot milk and whip the sauce. Cook for 2 minutes at high. Whip the sauce again and finish cooking for 2 more minutes at high. Add seasoning.

For variation, you can add the herbs of your choice.

Source : Metro

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