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Mustard Chicken

1 tbsp. vegetable oil (or canola)   6 Brinkman’s boneless, skinless chicken thighs* (*boneless, skinless breasts could be used if cooked longer)   4 tbsp. Dijon mustard or other fancy mustard (not basic yellow)   ¼ c water   1 tbsp. heavy cream (If using Half & Half instead of heavy cream, increase by a dab)   Fresh ground black pepper   Brown chicken thighs in oil in large nonstick skillet over medium-high heat (2 minutes then turn and brown other side about 2 minutes). Mix mustard and water together in small bowl [...]