Tangy Mustard Chicken Gravy For A Unique Twist

Ingredients

Chicken Gravy Base:

Ingredients:

Chicken Gravy Base (1 envelope)

1 cup water

half cup milk

1/4 cup Dijon Mustard

1/4 teaspoon black pepper

1 tablespoon chopped recent parsley (optional)

Mustard Mixture:

Ingredients, Mustard Mixture:

Dijon mustard (or different whole-grain mustard): 1 tablespoon

Whole-grain mustard seeds: 1 teaspoon

Dry mustard powder: 1/2 teaspoon

Warm water: three tablespoons

Ground black pepper: 1/4 teaspoon

Wet Roux:

Ingredients:

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1/4 cup Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Wet Roux:

1. In a medium saucepan, soften the butter over medium heat.
2. Whisk within the flour and cook for 1 minute.
3. Gradually whisk within the chicken broth till easy.
4. Bring to a simmer and cook dinner until thickened, about 5 minutes.
5. Remove from warmth and stir in the Dijon mustard, vinegar, Worcestershire sauce, salt, and pepper.

Instructions

Making the Chicken Gravy Base:

Instructions for making the Chicken Gravy Base:

1. In a medium saucepan over medium heat, bring the chicken broth to a simmer.
2. Add the cooked chicken to the broth and simmer for 10 minutes, or till the chicken is heated by way of.
3. Remove the chicken from the broth and put aside.
4. Reduce the heat to low and add the flour to the broth. Cook, stirring continually, for two minutes.
5. Gradually whisk in the milk. Bring to a simmer and cook, stirring continually, until the gravy thickens.
6. Add the salt and pepper to taste.
7. Return the chicken to the gravy and simmer for five minutes, or till the gravy is heated via.

Preparing the Mustard Mixture:

Instructions

Preparing the Mustard Mixture:

In a small bowl, whisk together the Dijon mustard, whole-grain mustard, thyme, rosemary, salt, and black pepper.

Set aside whilst you prepare the chicken and gravy.

Creating the Wet Roux:

Instructions, Creating the Wet Roux:

1. Melt the butter in a medium saucepan over medium warmth.

2. Add the flour and stir constantly for 1 minute.

3. Gradually whisk in the milk and inventory until clean.

4. Bring to a boil, then cut back heat and simmer for five minutes, or until thickened.

5. Stir within the mustard, salt, and pepper.

6. Serve warm over chicken.

Combining the Elements:

In a medium saucepan, stir collectively the flour and mustard. Gradually whisk in the milk till smooth. Bring to a boil over medium warmth, stirring constantly. Reduce heat to low and simmer for 1 minute or until thickened.

Stir within the chicken, soup, salt, and pepper. Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes or until heated via.

Serve over cooked chicken or rice.

Serving Suggestions:

Instructions:

1. In a big skillet, brown the chicken over medium heat. Remove from skillet and set aside.

2. Add the butter to the skillet and melt over medium warmth. Stir within the flour and cook for 1 minute.

3. Gradually whisk within the milk and chicken broth. Bring to a boil, then cut back warmth and simmer for 5 minutes, or until thickened.

4. Stir within the mustard, honey, vinegar, salt, and pepper. Return the chicken to the skillet and cook dinner until heated through.

Serving Suggestions:

Over mashed potatoes

Over rice

In a sandwich or wrap

As a dipping sauce for chicken tenders