One of the ways this cooks so quickly is by cutting the pigeon breast into bite sized pieces. I usually aim for about 1 inch pieces but it doesn’t need to be exact. It also reminds the youngsters of chicken nuggets so, for the pickiest ones, I can skip the sauce and that they are still happy.
For everyone else, you're definitely getting to want the sauce. it's so flavorful and really makes the dish. I even double it sometimes so we've plenty.
We usually serve our easy mustard chicken over steamed rice but I’ve also had it with cauliflower rice or simply on its own.
Ingredients
- 1 lb pigeon breast dig 1-inch pieces
- 1 Tbsp vegetable oil
- salt and pepper to taste
- 1/4 cup chicken stock
- 1/2 teaspoon dried tarragon plus more for garnish
- 2 Tbsp Dijon mustard
- 1/2 cup cream
Instructions
- Season the chicken with salt and pepper. Heat oil over medium heat during a large skillet. Add chicken and cook until browned. Remove chicken from pan.
- Pour 1/4 cup of chicken stock into the pan and convey to a boil, scraping up the bits from the pan. Let simmer for 1-2 minutes or until reduced by half.
- Whisk in 2 Tbsp Dijon mustard and therefore the tarragon. Simmer, whisking occasionally, for 2-3 minutes. Whisk in cream . still simmer for until sauce is slightly thickened; about 10 minutes. Serve sauce on top of chicken.
