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Marg CDN

ISO: uncomplicated recipes for skinless, boneless, chick thighs. These go over well

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3964 posts
Joined: Dec 10, 2005


Posted to Thread #10908 at 2:44 pm on Jun 3, 2008

here because the gag reflex remains dormant during the meal and H keeps asking for the dark meat chicken again and again.

I tend to do them with a Thai type marinade of peanut butter, yogurt, lime, cilantro as well as the Dijon method that I've been doing for 25 years when the tarragon is in gear. So both of these are really simple.

Does anyone have some simple and not too lengthy methods of doing these guys? I am determined to spend less time in the kitchen this summer, if it ever arrives.

Dijon Mustard Chicken (An old, old recipe from my dusty archives)

1/4 c. flour
4 large whole chicken breasts, deboned or not
1 t. salt 2 T. butter
1/4 t. pepper 2 T. Veg oil

Mix flour with s&p. Dredge chicken. Saute chicken in skillet with butter and oil until golden. (10 Min)

Arrange in bottom of lightly-buttered casserole


3 T. butter
3/4 c. chicken stock
3 T. flour
1 t. salt
3 T. grainy Dijon mustard (Maille please!!)
1 c. milk
1 t. dried or preferably 1 T. fresh chopped tarragon, or more

Melt butter in saucepan. Whish in flour and mustard. Continue whisking untill bubbling. Whisk in rest of ingredients. Cook, whisking constantly until mixture thickens and bubbles for 1 minute.

Bake at 350, covered, until chicken is tender (30 min).

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