Other than put mustard on my sandwiches, I can’t say I have much use for it.
I kind of just gloss it over when I’m ransacking my fridge for stuff to make dinner out of
& dismiss it as something “I kinda only like on sandwiches”.
I swear one bottle lasts me a year…& yes, that is still safe to eat.
Google said so.
It wasn’t until I ate at a restaurant out of town that I realized the awesomeness of mustard on chicken.
The chicken I ordered was lightly breaded & pan fried until slightly crunchy.
It was swimming in an intensely decadent fatty-fat-delicious mustard cream sauce & topped with what looked like melted butter.
So yeah, it was trouble.
But it was my cheat day so I told myself it was OK…
800+ calories later, it was so NOT OK.
But I don’t want you to miss out on having some mustard chicken goodness for yourself so I took all the flavor while cutting out some of the guilt to make this original 800 calorie dish into a new low fat 200 calorie meal!
You’re welcome 🙂
This recipe calls for Dijon mustard but I don’t even like regular mustard so I made my own spiced-up version of the yellow stuff. I put a little onion powder, salt, pepper, garlic powder in it to make a Dijon-esque mustard.
In the original recipe, the mustard was combined with melted butter. In this recipe, I saved your waist with substituting Greek yogurt.
Instead of breading & frying the chicken in an inch or more of oil, I used just enough olive oil to brown the chicken before smothering with the lightened mustard sauce.
A sprinkle of panko bread crumbs gives it a little crunch without having to be completely coated & fried.
Putting the chicken in the oven to finish baking also helps cut out the need to fry & using the broiler for the last 5 minutes makes the panko extra crunchy.
Using the pan “drippings”, I made a lightened cream sauce using low sodium chicken broth & 1% milk & cornstarch to replace heavy cream. This sauce can be used as a garnish to be drizzled on top or as a sauce you put under the chicken.