Tangy Mustard Chicken Gravy For A Unique Twist

Ingredients

Chicken Gravy Base:

Ingredients:

Chicken Gravy Base (1 envelope)

1 cup water

half of cup milk

1/4 cup Dijon Mustard

1/4 teaspoon black pepper

1 tablespoon chopped fresh parsley (optional)

Mustard Mixture:

Ingredients, Mustard Mixture:

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

Whole-grain mustard seeds: 1 teaspoon

Dry mustard powder: half 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, melt the butter over medium warmth.
2. Whisk in the flour and cook dinner for 1 minute.
3. Gradually whisk in the chicken broth till clean.
4. Bring to a simmer and cook till 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, deliver the chicken broth to a simmer.
2. Add the cooked chicken to the broth and simmer for 10 minutes, or until the chicken is heated via.
3. Remove the chicken from the broth and set aside.
4. Reduce the heat to low and add the flour to the broth. Cook, stirring continuously, for two minutes.
5. Gradually whisk within the milk. Bring to a simmer and prepare dinner, stirring continually, till the gravy thickens.
6. Add the salt and pepper to style.
7. Return the chicken to the gravy and simmer for 5 minutes, or until the gravy is heated through.

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 heat.

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

3. Gradually whisk within the milk and stock until clean.

4. Bring to a boil, then scale back heat and simmer for 5 minutes, or till thickened.

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

6. Serve heat over chicken.

Combining the Elements:

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

Serve over cooked chicken or rice.

Serving Suggestions:

Instructions:

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

2. Add the butter to the skillet and soften over medium heat. Stir in the flour and cook for 1 minute.

3. Gradually whisk within the milk and chicken broth. Bring to a boil, then scale back warmth and simmer for five minutes, or till 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