Subscribe!Last year one of my co-workers and good friends was having a rough time in his marriage. I won't go into the details as that issue remains unresolved, but he was staying at my place at the time. So, on several occasions we prepared and ate dinner together. He proposed the idea of making Mustard Chicken, a dish his mom often made that he really liked. He wasn't sure the exact recipe, so we sort of made one up. Upon that first attempt, he dumped approximately half of the pepper box into the mustard, making for a quite spicy experience. The recipe below is my modified version with educated guesses as to the quanties, but is girlfriend approved!
Ingredients
Chicken thighs/breasts, one pound
Mustard, 3/4 cup (either store bought (like French's), or homemade)
Black pepper, 1.5 tablespoons
Garlic powder, 1 teaspoon
Cut the chicken into bite size bits. Mix the mustard, black papper, and garlic in a bowl. Add the chicken and stir well, poking the chicken with a fork to infuse the mustard into it. Allow to marinate for a few minutes. Meanwhile, heat 2 tablespoons of olive oil to medium heat in a pan. Add the chicken and cook with lots of stirring until done (about 5-10 minutes). For a complete meal, serve with rice and vegetable vinaigrette. Enjoy!
