We made this in the Cafe tonight. It was easy to make and gave the ham steak a very nice taste. Here is what you need:
- 1/4 cup Dijon mustard
- 1/4 maple syrup
- 1 tablespoon cider vinegar
- 1 ham steak
Mix the mustard, syrup and cider vinegar. Reserve 1/4 cup of the marinade. Prepare a fire in the grill. Cook the ham steak for approximately 5 minutes. Flip the steak and brush the marinade on the steak. After 4-5 minutes, flip the steak again and brush more of the marinade on the steak. Repeat flipping and marinating the steak until it it done. Remove the steak from the grill, place it on a cutting board and cover it with foil. Allow the steak to rest for 8-10 minutes. Slice and serve the ham, and pour the reserved marinade over the ham.
Cook's Notes: We microwaved the reserved marinade for approximately 30 seconds to warm it up. We then spooned the warmed marinade over the ham and it was delicious.
Showing posts with label dijon. Show all posts
Showing posts with label dijon. Show all posts
Sunday, February 12, 2012
Monday, October 20, 2008
Dijon Chicken Breasts
Tonight I made Dijon Chicken Breasts. I served this dish with a chopped salad and a handful of small red potatoes. Below is the recipe for the main dish:
Dijon Chicken Breasts
1/2 cup canned unsalted chicken broth or stock
1/2 small onion, finely chopped
1/4 cup Dijon mustard
4 garlic cloves, minced
1 teaspoon dried thyme
6 chicken breasts
1. Combine the chicken broth, onion, garlic, mustard and thyme in a large skillet. Bring to a gentle simmer over medium low heat. Add the chicken and season with salt and pepper to taste. Cover, and cook the chicken for 25-30 minutes, until cooker through.
2. When the chicken is done, remove from the skillet and cover with foil to keep warm.
3. Reduce the liquid in the skillet until reduced to sauce consistency, 2-3 minutes.
4. Serve the chicken breasts and pour the reduced sauce over the breasts.
Serves 6
I only cooked two chicken breasts, but I used the amounts listed in the recipe. I had not made thsi dish in quite a while and it was a yummy meal. It is a deceptively simple and elegant dish. I decided to make this reciep because I knew that I had all the ingredients in my fridge. I suppose that I was facing the same thing that the Recovering Lawyer was facing on Saturday. It is amazing the stuff you can whip together with just a few simple basics and a few minutes of effort!
Dijon Chicken Breasts
1/2 cup canned unsalted chicken broth or stock
1/2 small onion, finely chopped
1/4 cup Dijon mustard
4 garlic cloves, minced
1 teaspoon dried thyme
6 chicken breasts
1. Combine the chicken broth, onion, garlic, mustard and thyme in a large skillet. Bring to a gentle simmer over medium low heat. Add the chicken and season with salt and pepper to taste. Cover, and cook the chicken for 25-30 minutes, until cooker through.
2. When the chicken is done, remove from the skillet and cover with foil to keep warm.
3. Reduce the liquid in the skillet until reduced to sauce consistency, 2-3 minutes.
4. Serve the chicken breasts and pour the reduced sauce over the breasts.
Serves 6
I only cooked two chicken breasts, but I used the amounts listed in the recipe. I had not made thsi dish in quite a while and it was a yummy meal. It is a deceptively simple and elegant dish. I decided to make this reciep because I knew that I had all the ingredients in my fridge. I suppose that I was facing the same thing that the Recovering Lawyer was facing on Saturday. It is amazing the stuff you can whip together with just a few simple basics and a few minutes of effort!
Subscribe to:
Posts (Atom)
Posts
