Chicken with Apricots and Dijon Mustard with Truffle Oil.

Chicken with Apricots and Dijon Mustard with Truffle Oil may be one of the easiest fancy dinners ever! And the best part, is, the delicious flavor belies how easy it really is...

A delicious mustard recipe, led to this chicken dinner.

I have made the truffle oil mustard called for in this recipe a few times now. The first time I made it, was with an easy to find spicy brown mustard. Which made for a delicious mustard. For jar number two, I shifted gears and upgraded to whole grain Dijon mustard and haven't looked back once. We ate that second jar on sandwiches, along side a wedge of sharp cheese and handful of crackers, as well as grilled brats!. And when the jar was almost empty, this recipe for Chicken with Apricots and Dijon Mustard with Truffle Oil.

If you can spread mustard on a sandwich, you can make this dish!

When I set out to develop this recipe (gosh that sounds a bit fancy, really I was just cooking dinner...) I penned the mustard recipe in the margins of my recipe notebook. For a couple of reasons, while I did not want to lose the mustard recipe, I also knew the mustard itself, was worthy of it's own recipe page...Chicken with Apricots and Dijon Mustard with Truffle Oil is as easy to make recipe. As simple as spreading mustard on a sandwich.

That night we feasted on Chicken with Apricots and Dijon Mustard with Truffle Oil along with brown rice and broccoli rabe on the side. While this recipe is very easy to make, it is also company worthy in both taste and presentation. So put a tablecloth on the dining room table, brew a pitcher of iced tea, open a bottle of wine and call up a friend or two to share in what will be a lovely time together sharing food, friendship and smiles. They can bring the dessert!

Ingredients needed for this recipe:

boneless skinless chicken thighs
Dijon Mustard with Truffle Oil, recipe found here.
garlic salt
fresh ground pepper
flour
16 oz. can of apricot halves in light syrup
olive oil
butter
chicken stock
fresh chive stems

You will also need the following:

paper towels
large frying pan with lid
measuring spoons
measuring cups

Now we are ready to begin!

Chicken with Apricots and Dijon Mustard with truffle Oil
by the seat of my pants!

6 chicken thighs, we used boneless skinless
2-3 T Dijon Mustard with Truffle Oil

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz. apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Chive stems for garnish

Pat the chicken with paper toweling to remove any excess liquid. Spread the thighs with 1 T Dijon Mustard with Truffle Oil.

Sprinkle the seasoned thighs with half of the flour. Tip: I like to use a 9X13 pan to keep the mess to a minimum.

Heat the oil and butter in a large skillet, when sizzling, swirl to combine the two fats together. Add the chicken thighs, flour side down.

Sprinkle with garlic salt and pepper, then sprinkle with the remaining flour.

Sauté on medium high heat for 5-7 minutes or until golden brown.

Turn the chicken over, and spread with additional Dijon Mustard with Truffle Oil. Sauté another 5-7 minutes to brown the second side.

Reduce the heat to medium.

Gently add the apricot halves and reserved syrup, along with the Chicken stock. Cover and simmer 20-25 minutes, adjusting the heat as needed to simmer but not boil.

When the chicken is done, remove the lid from the skillet, increase the heat and simmer off excess fluid to make a slightly thicken pan sauce.

Garnish each plate with chives stems to serve.

Storage options for Chicken with Apricots and Dijon Mustard with Truffle Oil. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish.

UPDATE: For your convenience, a "copy and paste" version of Chicken with Apricots and Dion Mustard with Truffle Oil has been included below.

You may also enjoy:

Red Onion Chicken.

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