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Mustard Chicken Ragout

Healthycooking's picture
Ingredients
  Skinless chicken breast halves 2 Pound (4 Breast Halves)
  Coarse grained mustard 1⁄4 Cup (4 tbs)
  Olive oil/Canola oil 2 Tablespoon
  Onions 2 Large, chopped
  Carrots 4 , cut into 1/2-inch cubes
  Parsnips 2 , cut into 1/2-inch cubes
  Chicken stock 2 Cup (32 tbs)
  Low-fat sour cream 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. Trim off all the excess fat from chicken breasts.
2. Spread some mustard on all sides of every breast.
3. Take a deep skillet and heat oil on low heat for 5 minutes or till the chicken turns brown.
4. Once done, transfer the chicken on a plate, cover, and keep warm.
5. Brown the carrots, onions, and parsnips for 5 to 7 minutes.
6. Add the stock and bring it to boil, scraping bottom of skillet.
7. Place the chicken again in the skillet and simmer the vegetables with chicken for 15 minutes or until properly cooked.

SERVING
8. Transfer the cooked chicken to a serving platter.
9. Prepare a sauce by mixing parsley, sour cream, pepper and salt.
10. Pour the sauce on the top of chicken before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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