Pollo a la Mostaza (Chicken with Mustard)

Name: Pollo a la Mostaza (Chicken with Mustard)
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 large boneless skinless chicken breasts, sliced in half lengthwise to create 4 even piecesu2028; u00bc cup all-purpose flour; salt & pepper, to taste; 4 tablespoons butter, divided; 1 shallot, finely chopped; u2154 cup white wine; 2 tablespoons Dijon mustard; 4 tablespoons honey; 1 tablespoon chipotle in adobo; 1u00bd cup heavy cream; 1 carrot, very thinly julienned; 1 leek, very thinly julienned; vegetable oil; 2 cups of cooked rice, for serving

By Leslie Blythe Chicken, Rice Sautéing, Simmering

October 12, 2020

A few years ago, we met our friends at their favorite Mexican restaurant. They always order this Pollo a la Mostaza (Chicken with Mustard). This isn't anything we would have ever ordered, but we tried it. It's probably one of the best things we have ever had. We think and talk about it all the time. We went back and talked to several waitresses to find out what the ingredients were. I had already figured out what it was and they confirmed it. So my husband and I worked on recreating it at home. It took a few times, but this is it. We nailed it. This is the description on the menu:

Grilled chicken breast with our special creamy mustard sauce enhanced with chipotle. Served on a bed of rice and Julienne vegetables.
It's sweet, spicy and has these crispy frizzled carrots and leeks on the top...

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

2 large boneless skinless chicken breasts, sliced in half lengthwise to create 4 even pieces 

¼ cup all-purpose flour

salt & pepper, to taste

4 tablespoons butter, divided

1 shallot, finely chopped

⅔ cup white wine

2 tablespoons Dijon mustard

4 tablespoons honey

Chipotle Cream

1 tablespoon chipotle in adobo

1½ cup heavy cream

 Frizzled Carrots & Leeks

1 carrot, very thinly julienned

1 leek, very thinly julienned

vegetable oil

2 cups of cooked rice, for serving

Directions

1Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture.

2Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.

3Add in the remaining butter and shallots. Sauté until the shallots soften. 

4Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.

5Add the chipotle and cream to a food processor and blend.

6Then add in the chipotle cream, mustard and honey to the pan and stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through.

7Cook shredded carrots and leeks in oil until frizzled and crisp.

8Serve chicken on a bed of rice, top with sauce and the frizzled vegetables.

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