And this is where this option comes in. It’s just chicken in a marinade composed of sherry wine and mustard. You can use Dijon mustard or regular ball park mustard. Whatever is convenient or available. You can add a tablespoon of honey to the marinade and make it Honey-Mustard chicken. Or you can use another fortified wine like Marsala or port a make it Mustard-Port or Mustard-Marsala chicken. The possibilities are endless. You’re only limited by your imagination.
The recipe can also be done in either of two ways: once the chicken has been breaded, it can it be fried in oil or, baked in the oven, the way it’s presented below (a healthier alternative to frying). But, then, it’s a matter of preference. As for the chicken, you can use boneless skinless chicken breasts, chicken cutlets, or, what I used, chicken thighs (bone in). Again, it’s a matter of what you can get or have on hand. Enjoy.
¼ cup mustard
¼ cup dry sherry
1 teaspoon dry Italian seasoning, dried herbes de provence or dried tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ pound chicken breasts, cutlets or chicken thighs
1 cup bread crumbs
Olive oil or nonstick spray
- Place the mustard, sherry, Italian seasoning, salt and pepper in a zip-lock bag. Add the chicken, close the bag and shake well, coating the chicken with the mustard mixture. Let marinate in the fridge for 1-8 hours.
- Preheat oven to 400 degrees F. Fit a baking rack on a large baking sheet. Cover the baking sheet with foil to catch drips and make cleaning easier. Or you can place a rack atop a baking dish, lining the dish with foil. Lightly spray or brush the rack with olive oil to keep chicken from sticking.
- Place bread crumbs on a plate. Remove the chicken from the marinade with tongs or a fork, and toss in crumbs to coat on all sides.. Place breaded chicken on rack and top lightly with olive oil (or nonstick spray). Bake chicken until cooked through (160 degrees). Cooking time will vary between 35 to 45 minutes depending on type of chicken used, whether boneless or bone-in thighs.
Yield: 4 servings.