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Analog Recipes for the Digital World: Mustard Glazed Chicken Breast with "Gray"vy

Okay so the gravy is gray, not pretty but pretty delicious. And the "glaze" isn't really so much a classical glaze so foodies be damned Gordon Ramsay can shove it.



So i use pre-sliced "assorted gourmet" mushrooms which is mostly just crimini's with a few shitakes and chanterelles thrown in. an interesting tweak would be to use mushroom stock instead of chicken stock here btw. I toss a little stock in the pan just to keep it all juicy and hydrated during it's bikrham phase.


So by the was H&S means herbs and spices, S&P means salt & pepper. Probably unnescessary to explain but...

also i add a bit of the pan juices to the mustard before i brush it on the breasts. and i only broil for a minute or 2 at most just to make the glaze brown and kind of crispy...kind of ...i can imagine it being crispy, though it isn't really. still yummy though.



so the mushrooms definitely make the blended mixture into an unpleasant color, but oh so yummy. I like to eat over the CFL Mashup and a side of steamed broccoli with sea salt.

Next stop, Nomville, Aaaaaaaallll Aboard!

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