Mustard and Horseradish Chicken

This is a quick-and-easy recipe you can modify as you see fit. I sort of threw it together out of several other recipes I'd read. The mustard sauce would be just as good on pork chops, probably.

Mix together:

• 3T dijon mustard
• 1/2t dry mustard
• 1T horseradish
• 1/2 c chicken stock or white wine
  
• 1t thyme
• 1/2 t salt (to taste)

You will also need:

• 1.5 lb boneless chicken, either 3-4 breasts or 5-6 thighs.
• 2T vegetable oil
• 1/2 onion, sliced thinly
  
• 1 clove garlic, minced
• 2T heavy cream
  

Heat a skillet over medium-high until it's ready to sear. You can tell if you add 1/4 t of water to the pan and the water doesn't really bubble, but instead holds together and floats like a ball of mercury on the pan. Here's some instructions about how to do it.

Add 2T vegetable oil to the pan.

Sear boneless chicken pieces in batches, taking care to not crowd the pan, approx 2 minutes per side. Remove to a plate.

Reduce heat to medium-low. Cook the onions and garlic until translucent. Add the mustard mixture to the pan, then return the chicken to the pan. Simmer, covered, until the chicken is cooked through (probably about 5-10 minutes). Add the cream to the sauce and mix everything together.

Serve over noodles, or the Delicious Oven-Baked Fries that are forthcoming in a later post.