Prepared mustard is very rarely used in my family, although ground (fresh or store bought) mustard powder is a very common ingredient in my kitchen. In many regions of India, freshly ground mustard and mustard oil are popular for their pungent taste. It creates an interesting flavor combination together with the zesty heat of green chili, which is a must in gravy made with mustard powder because it cuts back the slight bitterness of the mustards. Freshly ground mustard is commonly used in India to make many flavorful dishes like steamed fish, chicken curry, potato gravy, and many types of vegetables curries.
That being said, prepared mustard is definitely a good addition for snacking. It’s really impressive to see so many unique flavors that are now available in the market. I am not a very big fan of pretzels but I was kind of hooked to these slender sticks when I ate them dipped into Chipotle Honey Lime Mustard when I was in a demo at City Olive in Roscoe Village. I was really impressed by the taste of the prepared mustard because it did not have any vinegary taste that is always present in common mustard jars. Moreover, I liked the heat from the chipotle chili, which was quite prominent but mild enough to enjoy the pungent mustard taste. I was sure that I was going to buy one jar before I left City Olive that evening.
Afterwards, I kept thinking about how to use this mustard to bring a new twist to my usual cooking. So, this recipe was evolved and was accepted by everyone in my family. We really liked the taste of this mustard with our chicken and also did not miss the green chili that we use invariably with our mustard gravies. I used 2 tbsp. of the mustard and it was perfectly spicy to our liking. However, I would suggest you use 1 tbsp. of the mustard to start with and taste its spicyness. If you need more you can always add later but it will be difficult to mellow down the heat of the chipotle in the mustard once it's already added. The Garam Masala I used in this recipe also came out very well and complemented the zesty flavor of the mustard.
3 skinless, boneless chicken breasts
Pinch of salt and black pepper powder
2 tbsp oil, divided
2 cloves of garlic, minced
1 - 2 tbsp Chipotle Honey Lime Mustard from Earth and Vine Provisions
1 tbsp Curry's Garam Masala
1 ½ tsp sugar or other sweetener
Salt to taste
2 cups half and half
Fennel fronds for garnishing
1. Heat the oven to 375 degree F.
2. Wash and pat dry the chicken breasts.
3. Season the breasts with salt and pepper powder.
4. Heat 1 tbsp oil in a cast iron skillet or any pan that is oven safe.
5. Sauté the breasts until it is lightly brown on both sides.
6. Remove the breasts and heat remaining oil.
7. Sauté minced garlic until it is fragrant.
8. Add the other ingredients except the fronds and sauté for another 1-2 minutes
9. Add the half and half and cook for another minute.
10. Add the chicken breasts and coat them nicely with the sauce.
11. Put the skillet in the oven and cook for about 4-5 minutes or until the chicken is cooked and the sauce is slightly thickened.
12. Remove the pan from the oven and cover it to rest for about 5 minutes before you serve it warm.
13. Garnish with the fennel fronds.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.