Dijon Chicken made with a homemade Dijon Mustard

First, buy some Black Mustard seeds. Soak them overnight. Drain. Put them in a mortal and pastel an break down the husks. Allow about 20 minutes of this. Then add a tablespoon of white wine vinegar, one of white whine and one of apple cider vinegar. Add about a tablespoon of mustard powder and a bit of salt. To bring down the bitterness, put in about 1 tsp of agave.

Continue to grind/blend. Put this in a sieve and press down for a fine Dijon. Set this aside. A day or two would be fine for most uses, but since we’re cooking with it, just give it a few hours.

In a skillet, melt a couple tablespoons of butter and bring to heat. Pound down 3 chicken breasts. Add to the skillet and season with salt and pepper. Add about 1/4 cup of white wine. Flip after a few minutes, cover, and cook till you hit 165°. Remove from the skillet and cover. Reduce the heat on the skillet.

Spoon off some of the drippings in a bowl. Once a bit cool, add the yokes of two eggs. In the cooler skillet with the chicken fond, add the egg mix and the Dijon. Over a LOW heat, mix all well. Keep stirring. You don’t want to cook the eggs. Keep on stirring till it thickens up, a spatula is good for this. Then re-introduce the chicken and spoon the sauce over.

We served this with a cauliflower mash and steamed broccoli. After the chicken was in the Dijon sauce for a few minutes, it was pulled and thin-sliced. This was placed on top of the mash with a drizzle of the Dijon seasoning, Broccoli on the side.

Yeah, crazy good dinner.