The idea of "mustard" chicken is making you make faces right. You're squinting your eyes, crinkling your nose, even sticking out your tongue and saying, "Ewwww". I know, because that's what I did when I first saw this recipe. I tried it anyway and it's a keeper. A little added bonus, you can make this using pork chops too!
My girls do not care for mustard at all, but they will hurt themselves on this chicken. Let's lower the shroud of mystery and see for yourself, I know you will be intrigued and will want to try this.
In a small bowl, place 3 tablespoons Dijon mustard, 2 tablespoons of Creole or brown grainy mustard, 2 tablespoons minced garlic, a splash of white wine or chicken broth and 1 tablespoon of Worcestershire sauce.
Blend with a wire whisk.
Salt and pepper three or four boneless, skinless chicken breasts and slather mustard mixture on both sides of the chicken breasts.
Cook in a skillet in about 1/4 cup of extra virgin olive oil over medium high heat. Allow the first side to cook approximately seven minutes before turning. Cook until done.
The mustard forms a very tasty "crust" that you can feel good about because it is not bread.