Quiche Lorraine
Craig Claiborne
4032 ratings with an average rating of 5 out of 5 stars
4,032
1 hour 10 minutes
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Sprinkle the chicken pieces on all sides with salt.
Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.
I made a lot of changes to this recipe and it turned out great. Subbed in ground white pepper, dry yellow mustard, and cut lemon juice in half. Added 1T apple cider vinegar. Used ginger juice instead of ginger. Mixed everything with 1/2 cup plain yogurt. Marinated chicken in yogurt for an hour. Cooked 2 boneless breasts and 2 thighs with bones and finely chopped red onion in marinade along with enough chicken broth to almost cover the chicken. Added cream and capers near the end of cook time.
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