How to Make Dijon Mustard Sauce and Plate Dish

    Published: 06-16-2009
    Views: 24,376
    Chef Amy Riolo demonstrates how to make a dijon mustard sauce.

    Amy Riolo: Hi! I am Amy Riolo. Today we are making Dijon Glazed Chicken Breast with Zucchini and Herb, Olive Oil, Mashed Potatoes. And our chicken breast and our zucchini have just been simmering for about 20 minutes in the stock and you can see how nice and cooked through they are.

    We have our chicken, which is completely cooked through and we have our zucchini, which is also very tender. And this is the way we want the zucchini in this recipe, to be very tender.

    So now what I am going to do is take all of the zucchini and chicken and place them into a serving platter. While I am doing that, I am going to turn our heat up to high and this is going to allow us to thicken our sauce a little bit more. So set this here and this will move all of the zucchini. This is just great, just the way it is, but as we thicken the sauce and as we add a little of the mustard, it's going to thicken up more and it's going to make it even more delicious. Pan sauces like this are a great European trick because you can make a simple thing like a scallopini or a thinly sized chicken breast or a piece of fish and then make this great little pan sauce and have a meal very quickly with a unique taste. It enables you to use the same kind of meat over and over again, but to have a unique flavor to it. But we are adding about two tablespoons of traditional Dijon mustard. This is a great emulsifier. It really helps everything to get nice and thick. If you are looking to add more healthy dressings into your diet, a great way to do that is to become familiar with olive oil, different vinegars and Dijon mustard because by combining all three of them together, you are going to have some wonderful dressings that taste great, that are fresh and homemade and that have a lot less calories and fat, instead of the commercially available dressings.

    So this is our stock. I am just pushing everything over to the side and I am just kind of whisking the mixture back and forth. We scraped everything up form the bottom of the pan and this is just making sure that the Dijon mustard works in. And you could see it's kind of got a nice golden hue to it, thats really going to have a wonderful flavor and taste.

    Once we have let everything coat at the bottom of the pan again by tipping the pan back, it cooks much, much more quickly and it gets more thick. So just keep whisking or stirring your spoon very quickly in circular motions. And you can do this until you see the sauce has reduced to about half of its original volume.

    But I am going to add some fresh cilantro today, because I have got cilantro on hand and because I am using cilantro as well and with our herb and olive oil, mashed potatoes, I figured why not add a little bit more cilantro in here. Remember cilantro in addition to its great taste, it's also wonderful for lowering blood sugar. So people who are controlling their blood sugar levels for diabetes should really enjoy eating a lot of fresh cilantro.

    So now our sauce as you can see has reduced by half and I am just pushing it down towards the side of the pan, so we can see how thick it is. And I am going to use this to coat our chicken breast with our zucchini, there you have it and now that we will plate our Dijon Glazed Chicken Breast with Zucchini, with our Herb and Olive Oil Mashed Potatoes. And what we can do for this recipe is just take some of the mashed potatoes and place them in a little mound like this, across the center of the plate. And then we can take our chicken breast with the zucchini right on top and lay that in a mound and then we will spoon a little bit of sauce around.

    So there you have our Dijon Glazed Chicken Breast with Zucchini and Herb, Olive Oil Mashed Potatoes.