Chicken with Sherry and Mustard sauce

I love experimenting with different flavor combinations.  It can get you into trouble if you try something new and it absolutely bombs.  This happened to me on Sunday when i tried to make a German Style pancake using my muffin tin.  It was a disaster.  I think I would be luck if out of 24 pancakes two of them resembled a German pancake.  I filled one with yogurt and lemon curd and the other one with pumpkin butter.  They tasted okay, nothing special and my pictures came out so ridiculously horrible that I trashed the whole thing.  When I think about the time, effort and cost of that disaster, it makes me wonder what in the hell I am doing.

Then I create something like this Chicken with Sherry and mustard and viola’, the hubby devours it.  That’s when I feel the most proud.  While I am still wondering about the lack of picture quality I am producing, I can tell you that the taste is fantastic.

Chicken with Sherry and Mustard Recipe


Chicken with Sherry and Mustard sauce

Cuisine: American
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
  • 16 ounces boneless skinless chicken breasts
  • 1 Tablespoon olive oil
  • 1/2 cup vegetable or chicken stock
  • 1 white onion, quartered
  • 1/2 cup dry sherry
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon red wine vinegar
  • chives
  • salt and pepper to taste
  1. Season the chicken breasts with salt and pepper. Set aside.
  2. In a large frying pan on medium high heat add the olive oil.
  3. Add the chicken breasts and brown the pieces lightly, then remove to a plate about 5 or 6 minutes
  4. Add the onions and mustard, stirring the pieces to distribute the mustard evenly.
  5. Pour in the sherry, chicken broth and vinegar, return the chicken to the pan
  6. Cook for 15 minutes. Turn off the heat .
  7. Stir in the chives and serve.

5 PP per serving


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