Mixed Berry Pie

Last Sunday was Pi(e) Day, and my roommate and I were definitely not going to let it go by without some pie. And with the weather getting nicer and nicer, we decided berries were going to be the best way to fill said pie. We were blessed to have this great book at our disposal (just opened it up to a random page holding a recipe for “All-Pear Pie with Maple and Candied Ginger” OMG), so we looked for inspiration. It game from the recipe for “Dundee Arms Inn Bumble Berry Pie,” a simple enough berry pie with about five ingredients total. I think the phrase “easy as pie” came from this recipe.

The best thing about it was we could kind of mix and match depending on what we had. We substituted blackberries for rhubarb, and decided to go with a faux-lattice top rather than the grated crust the recipe calls for, though that does sound interesting. We also cheated and used store-bought crust, but we needed pie fast, dammit.

Mixed Berry Pie (Serves 8)

• 1 cup each blueberries, raspberries, sliced strawberries and blackberries
• 1 cup sugar
• 1/3 cup all-purpose flour
• 2 Tbsp. cold butter, cut into small pieces
• 1 deep-dish crust

Preheat oven to 400. Wash and combine berries in a large bowl. Add sugar and combine until coated. Add flour slowly, and stir until combined. Turn filling out into the pie shell.Roll out the other crust and cut it into strips. Lay them one over the other until you have a lattice pattern. The easiest way to do a real lattice is to lay the strips all in one direction, and then pull them back slowly to insert the strips going the other way. Here’s a good diagram. Or you could just lay them all one way and then lay them all the other way. It looks exactly the same. Dot the top of the pie with the butter cubes.Place the pie in the center oven rack and bake for about 30 minutes. Then reduce the oven temperature to 375 and rotate the pie 180 degrees. You can also use tin foil to cover the edges of the pie so they don’t burn. Continue to bake until the top is golden brown and the juices are bubbling, about 25 to 30 minutes. Transfer to a wire rack and let cool for about two hours. Then, make your pie look like a pie chart.

Chocolate Chunk Brownies

I have a confession to make: sometimes there’s really nothing better than box dessert. You can slave over a mixer all day long if you want, but damn if they can’t get brownies perfect with that thin crust and gooey middle right out of the Betty Crocker box. I have not made brownies much in my life pretty much because of this convenience, but I am trying to ween myself away. Box desserts are full of deliciousness, but they’re also full of preservatives and stuff I can’t pronounce so I figured it was about time to make some brownies on my own. And what luck, I hit the jackpot with the first recipe.

I’m a fan of brownies that aren’t too cakey. I like them gooey and moist and thick in the middle, and if that means I wind up covered in liquid chocolate, I’ll make that sacrifice. Making the batter for these is deceptively easy, it’s the baking that’s the tough part. The recipe says that when they’re done, a toothpick stuck in the middle should come out clean except for the bottom 1/4 of an inch, which should still be liquid. This means that if you cut into them right away, you’re just going to get brownie batter on you. I know, I know, how can you possibly complain about that, but trust me on this and just let them cool. It’s hard, but it’s worth it and they’ll be just as gooey as if you ate them right out of the oven.

You could add walnuts, you know, if you wanted to ruin everything.

Chocolate Chunk Brownies (Serves 16, or 3 very hungry, greedy people)

• 6 1/2 Tbsp. butter (accidentally used salted, so just lower the salt)
• 2/3 cup sugar
• 11 oz. semisweet chocolate chunks (get chunks or chips…way easier than cutting those blocks)
• 2 1/2 tsp. vanilla extract
• 2 eggs
• 3/4 cup flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Preheat the oven to 350. Grease an 8×8 baking dish and set aside. Heat butter, sugar and 2 Tbsp water in a saucepan over medium-high heat, until it just comes to a boil. Remove from heat and stir in 7 oz. of the chocolate chunks until melted. Let cool until warm (Note: cooling will last the duration of approximately one sandwich break.)

Add eggs and vanilla to chocolate mixture. Combine flour, baking soda and salt in another bowl, and slowly add to chocolate mixture until fully incorporated. Add remaining chocolate chunks. Pour into baking dish and spread to corners. Bake for 22-27 minutes (mine took slightly longer) until a toothpick stuck in the middle comes out clean except for the bottom 1/4, which should still be gooey. FOR THE LOVE OF GOD LET THESE COOL. Then feel free to dig in in whichever way feels comfortable for you. I suggest a spoon.

Adapted from the All-American Cookie Book

My Food Day, Part 2.

When I last left you, it was about 2 p.m., and I had already eaten the daily calorie requirement of a small Rhino. That doesn’t matter though, because there was still the matter of pork buns. We decided to participate in NYC Food Crawl’s Pork Bun crawl across Chinatown. We showed up at Columbus Park to a crowd of other bun enthusiasts and were handed a map of some local bakeries. The hunt was on.

Besides our friends, we had a lucky addition to our group. Our newest member had been frequenting one of the bakeries with her parents since she was born, and decided to take over as team orderer once we got there. But that came later. Our first stop was Taipan bakery on Canal St. We shared a bunch of classic baked pork buns on the side of the street (pictured). The bread was sweet but not too sweet, and the pork was nice and juicy, though it did have a bit of a chemical aftertaste. But the bread really did have the perfect texture and taste. We were off to a good start.

The next bakery was sadly sold out of pork buns, so we hit the third one, which I think was Lung Moon bakery. We decided to get some steamed pork buns this time, just to jazz it up. I have to say I prefer the baked type. While I love steamed pork bun bread, there was just too much bread and not enough pork. And even though it was steamed, it just seemed too dry and cakey in comparison with the pork. The pork, however, was excellent. Very flavorful and saucy.

Nothing we ate that day compared, in my opinion, to Mei Li Wah Bakery, the bakery frequented by our new friend. She went in and arrived with $8 worth of magic. Two steamed and two baked pork buns, one “special”  bun with chicken and sausage, red bean paste buns and a coconut roll. The roast pork bun was perfect. It had all the flavor of Taipan’s but without the chemical taste, and the bread was the perfect balance of sweet and salty. I could have eaten all of them if my stomach wasn’t already about to explode. Then there was the coconut roll. I’m not entirely sure what made up a coconut roll. It looked like some sort of coconut paste inside of the roasted bread, but wow that was incredible. Besides being a warm, portable dessert (we need more of these), it was soft and chewy and tasted like actual coconut, not overblown artificial coconut flavor.

Vegetarian Dim Sum house was a nice break from the onslaught of meat. We decided not to go with the “mock pork” buns, and instead went with snow pea buns. The steamed dumpling skin was fresh green and made from snow peas, and it was stuffed with peas, chinese broccoli and garlic. It felt nice to get some vegetables in my system, and every bite seemed as fresh and healthy as if I were eating raw vegetables. Though I prepped myself for our last stop, I have to say I was relieved when I found out they were out of pork buns as well. Instead, we stopped by Tea&Tea and got some bubble tea instead. And then I went home and watched the Olympics and died. The end.

I promise there will be a recipe up here soon.

My Food Day

Yesterday, I gained five pounds in six hours. I hit 9 restaurants. I ate my weight in pork buns. It was magnificent.

The reason for this gluttony? Food crawls. Think of it like bar crawl, except you feel like drunk walrus afterwards. So, actually, it’s exactly like a bar crawl. Our first food crawl was the Taste of 7th St. Organized by Scoop St, you paid $18 for about $40 worth of food, all from delicious eateries along 7th St between 1st Ave and Ave A. There was an arepa from Caracas, a small lobster roll from Luke’s Lobster, a smoothie from Xoom, a pork sandwich from Porchetta and two cupcakes from Butter Lane. I will now proceed to remember what they all tasted like, and try to not make myself hungry again.

Xoom: Our first stop at noon, which was our breakfast. Our ticket got us a free 24 oz. smoothie, which is pretty damn big. Sadly, I couldn’t finish all of it because 1) my hands couldn’t handle the cold cup on such a cold day and 2) I had food to eat, dammit.  All their smoothie names were delightful puns on rock bands or songs. I decided to go with the “Yo La Mango,” while two of my friends went with “Paint it Blackberry.” Though they insisted they use no sherbert, mine tasted kind of sherbert-y, though not to any complaint. I think it was the banana that gave it its thickness, but it was quite delicious. A good start.

Caracas Arepa Bar: For those of you who don’t know, an arepa is a melted sandwich of corn flour rounds and cheese. I’ve normally encountered these at street fairs next to the tube socks, and they’ve consisted of over-buttered cornbread and flavorless stringy cheese. Not so at Caracas. They are full of flavor, texture and delicious, delicious meat. Well, not all of them, but ours was filled with black beans, shredded beef, salty cheese and plantains. Yes, plantains. It was incredible. The sweet and savory combination was perfect, and it just tasted like a quesedilla squared..

Luke’s Lobster: After a brief walk around to block to try to clear some space in my stomach, we got to Luke’s Lobster. To call this sandwich a lobster roll would be an understatement. “Lobster Roll” denotes and over-mayoed mass of mystery claw meat, but this was a lobster masterpiece. It was nearly a whole claw on a buttered piece of toast, with a little squirt of mayo for moisture and a sprinkle of celery salt. It might have been the best sandwich of the day.

Porchetta: Of all the places we went to, I was disappointed only with Porchetta. Our ticket got us a dense ball of something wrapped in tin foil: not entirely appetizing. What I had hoped was going to be one of their famous slow roasted pork sandwiches, seasoned with fennel, rosemary, sage and garlic, was just a weird, cold ball of meat and spices on a cold bun. Where was the juciness? Where was the crisp? Where was the freshness I had known in Rome? Having heard great things about Porchetta up until now, I have no doubt that their regular, fresh-made version of this sandwich would be delicious, but this was the one low point of the day.

Butter Lane: My boyfriend and I were talking about cupcakes, and we believe the cupcake fad has reached its logical conclusion with Butter Lane. The peak of the trend resulted in Crumbs: an overblown cupcake theme-park filled with ridiculous flavors, ridiculous designs and cupcakes the size of small children. Butter Lane is the return to the normal. Cupcakes the size cupcakes should be. Natural, local ingredients. Simple, fresh flavors. It’s the only place I want to get my cupcakes. I went with one vanilla cupcake with ginger-grapefruit frosting, and a chocolate cupcake with cinnamon-honey frosting. These also have a human amount of frosting on them: enough to give them flavor but not too much that you have twice as much frosting as cake. The ginger-grapefruit was light and delicious, and a good change of pace from the heavy food I’d been having all day. I saved the chocolate with cinnamon-honey for breakfast this morning, but it was so worth saving. The chocolate wasn’t too sweet. It was almost a bittersweet cake, but the cinnamon honey was sweet and earthy. All in all, I was happy.

Our next installation: The 2nd food crawl!

Steak Au Poivre

Mmmm…steak. It had been way too long since I had a good steak. And by too long I mean probably about a month, but that’s how much I love steak. I had seen this recipe on an episode of Good Eats and figured I had to make it. What sealed the deal over any other normal steak? Hennessey. I love Hennessey. I know it’s classless and weird, but ever since sampling it with a former co-worker who happened to also be in the Bloods (seriously), I was all for it. And obviously, you don’t want to go wasting expensive, Napoleon cognac on a steak sauce.

This post’s video features my first attempt at SETTING FOOD ON FIRE. It’s really quite exciting, but I do feel like I have to add in the normal prerequisite warning. Though everything went well, we were not smart about this. Instead of using a stick lighter or a long match like normal people, we went with lighting a pencil with the stove and using that to light the flame. Effective, but not a good idea. So please, be smarter than we were.

Steak au Poivre (serves 2)

• 2 filet steaks, 1-1 1/2 inches thick
• 1/2 tsp kosher salt
• 2-3 Tbsp coarse ground pepper
• 2 Tbsp butter
• 1 cup heavy cream
• 1/3 cup cognac

Sprinkle each side of the filet with salt. Cover a plate with an even layer of crushed black peppercorns. Lay steaks down and coat on each side with pepper. Melt butter in a skillet until it begins to foam and brown. Cook steaks on each side for about 4 minutes for medium-rare (we did 3 minutes and got a good rare steak.) Remove steaks to a plate and cover with tin foil.

Pour off excess grease from the pan, but don’t remove any of the good bits that have fallen out. Here’s where the fun begins. Remove the pan from the heat and pour in cognac. Light sauce with a stick lighter and shake pan until the flames go out.

Then add cream and let boil for 5-6 minutes, until sauce coats the back of a spoon. Season with salt and maybe a bit more cognac. Serve over steak.

Pork Chops in White Wine Sauce

Happy new year! Welcome to 2010, the future. I know we were all positive that a robot would be president by now and we’d be able to come home to a nice hot meal in pill form after a long day at the Sproket factory, but we’re probably just going to have to wait a little longer. In the meantime, I got my Julie Powell on by conquering my first meal out of my new copy of Mastering the Art of French Cooking. It was pretty exciting.

After my roommate’s dad visited, we were left with a whole bounty of meat bought by him one morning. I figured yesterday—after spending all day doing the crossword, looking for jobs, drinking tea and watching Arrested Development on Hulu—it might be time to actually be productive and cook something. I looked in the freezer and whaddaya know: pork chops! I decided to go with the easiest variation on Mrs. Child’s recipes, pork chops cooked in a simple white wine, butter and garlic sauce. Yum. On the side mashed potatoes worked great, and the apartment smelled amazing. The only thing I wish I had done was get bigger pork chops. Of course, these were what was left for me, but the recipe called for chops 1 to 1 1/4 inches thick, and mine were probably not even 1/2 an inch. This lead to them being a bit tough, even though I cut the cooking time. So I highly suggest you tell your butcher to cut you some thick chops.

Oh also, this will be the inaugural post of the PRIMITIVE COMFORT VIDEO SERIES!! Not really a series, I guess, but more of some videos taken with my snazzy new iPod Nano illustrating some tricky parts of the process. This week I bring you videos on what it looks like to baste the chops in the pan, and what “fork tender” means when making mashed potatoes. But we have video! Because it’s the future!

Pork Chops in Casserole with White Wine Sauce (Serves 4)

• 4 bone-in pork chops, 1 inch thick (oops)
• 3-4 Tbsp bacon fat or cooking oil (we went with bacon fat, so worth it)
• 2 garlic cloves, halved
• 2 Tbsp butter
• 1/2 cup dry white wine (Pinot Grigio works well)

Heat fat or oil over a medium high skillet. Dry chops with a paper cloth and brown in pan for about 3 minutes on each side. Remove and set on a plate. Pour out all but about 2 Tbsp of the bacon fat, then add butter and garlic to the pan and wait until they’ve melted. Add back pork chops, baste with butter, cover and lower heat, and let cook for about 20 minutes.*

When the juices run clear, remove the chops. Add wine and keep at a rapid boil until it has reduced to about 1/2 a cup of liquid. Serve over chops and enjoy.

Then we got the mashed potatoes on the side. I’m not going to include a recipe for mashed potatoes. Basically, chop up a bunch of potatoes, peeled or unpeeled to your liking (one large potato per person is a good ratio.) Cut into about 1 inch cubes, and boil until fork tender. What is “fork tender”? I’m glad you asked:

Strain the potatoes and mash with a few Tbsp of butter and milk, plus any seasonings you might want. I’m a fan of pepper, garlic salt and rosemary, but cayenne is really nice in there too. Be creative!

*Here’s where it’s kinda tricky. In the book she says to put the skillet into a 350 degree oven and cook for 25 minutes, but for “3 to 4 chops or 1 to 2 steaks, cooking on the stovetop is fine.” I’m not entirely sure how she means to cook on the stovetop, but I think this is about what she means. I didn’t have an oven safe skillet at the time, but go ahead and do that if you can.

Chocolate Chunk Cookies

Creative Christmas gifts are the best. I’m saying this as not just someone who loves getting creative gifts, but as someone who’s broke. There is no way I can afford to get everyone some cute gift, so this year I’ve decided on giving cookies. I work at this fancy soap shop, where we end up with a ton of empty jars from used up tester scrubs. I took home all the jars, washed them out, and am going to fill them with these delicious cookies. Merry Christmas!

This recipe is from “The All American Cookie Book,” by Nancy Baggett. I’ve had this book for years and have loved pretty much everything I’ve made from it. However, I’ve tweaked this recipe a little bit. The first time I made it, I looked in my pantry to realize, horror of horrors, I was out of vanilla extract. How did this happen!? Luckily, I had my best friend available to me. No, not a person. Maple syrup. Real maple syrup. That fake Aunt Jemima shit is not allowed in my house. That little substitution made them moist and just slightly chewy and perfect. Also, for this recipe, we couldn’t find chocolate chips, so we used chopped up Hersey’s kisses. I couldn’t have asked for a better cookie.

Classic Chocolate Chip Cookies (makes 45-50)

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup plus 2 Tbsp light brown sugar
• 1/2 cup plus 2 Tbsp white sugar
• 2 eggs
• 2 tsp real maple syrup
• 2 cups chocolate morsels

Preheat the oven to 375 degrees. Grease baking sheets with butter. In a medium bowl, sift together flour, baking soda, and salt. Set aside. In a large bowl with an electric mixer, beat together butter and sugars until well blended. Add eggs and maple syrup and beat until evenly incorporated. Stir in the flour mixture little by little, until evenly incorporated, and then add in chips/chocolate chunks. Drop the dough onto baking sheets by measuring Tablespoonfuls, about two inches apart. Bake one sheet at a time in the oven for 8-11 minutes, until golden brown all over and slightly darker at the edges. Transfer cookies to a wire rack to cool.

Hello Winter!

Alright, so it’s not actually Winter yet and it’s 52 degrees tonight, but it’s supposed to be in the low 30s tomorrow and to this southern California pansy that’s winter enough. Therefore, I will indulge in my favorite cold weather food.

What’s the best way to get through cold days?
Yes, cuddling with the cat works. So does hugging the radiator. The latter, though, is not suggested- the radiator bites.

The Answer Is: Hot Chocolate.

Absolutely the BEST for cold winter days. I promise. Swiss Miss will work in a pinch, but you can’t beat making your own. Yeah, I said it. Make Your Own.
That’s what this blog is about right? Music and Food?

So, here we go.

First, turn on your favorite Winter music, be it the soundtrack to A Year Without A Santa Claus (my favorite), Carol of the Bells, the Killers

or whatever you wish. Dance in your kitchen.
Then get down to business

Anne-Charlotte’s Simple Cocoa Mix
1 part cocoa (Hershey’s unsweetened cocoa powder or, if you’re fancy, Dutch cocoa)
2 parts sugar
tiny bit salt
optional: cinnamon, nutmeg, peppermint stick

For a single serving:
1 spoonful cocoa
2 spoonfuls sugar
pinch salt
dash cinnamon
1 cup milk

Heat up milk on the stove or in the microwave. Stir occasionally until bubbles start to form at the edges and turn heat off. Add the cocoa, sugar, salt, cinnamon to your favorite mug. Add a splash of heated milk to the mixture in the mug and stir to create a paste. This makes it easier to incorporate the heated milk sans those icky lumps. Add milk to the mug and stir. Add your favorite topping. (My favorite is tiny marshmallows)

Now, go enjoy that holiday season. I’m going to sit here and hope for some snow.

Big, Fluffy Pretzels

 

If anybody is still reading, you’re probably mad. But I can explain myself! Well, not really, because no matter how busy I’ve been it’s really no excuse to just not be cooking, and when I have been cooking I’ve never had my camera on me, and blah blah blah ok I’m back and I’m really going to make an effort with this, despite my internship and another job that has me working really late nights and being so tired the only stuff I want to make is anything involving coffee. 

But OK, my friends and I made these pretzels nearly a month ago, and they were gone within hours. Three friends, 16 pretzels, done by the time the football game was over. And we made a lot of them. We also had a lot of fancy mustards leftover from the Panko Chicken, so we could make ourselves a nice sampling platter. We had to class it up somehow. The biggest problem with this was making the pretty pretzel shapes. Wish knew how because she always knows really random stuff like that, so Matt and I just followed along and tried to make them as pretty as possible. From what I experimented with, gravity is your friend. Instead of rolling the dough out on the table, hold the ball in your hands, roll it out and let gravity pull it longer. Then just finish it out on the table to make sure it’s as even in thickness as possible. Or you could do Wish’s fancy method of holding both ends and spinning the dough in the air. The rest of us never quite  mastered that technique. The shape comes from making a loop fro the dough, then crossing the ends and pressing them onto the loop. Don’t worry, there are pictures!

Big, Fluffy Pretzels (Makes 16, which apparently serves 3 very hungry people)

• 2 cups warm water (100°F to 110°F)
• 3 Tbsp
• 1 packet active dry yeast
• 5 to 6 cups all-purpose flour, plus more for dusting
• 1 Tbsp salt
• 2 tsp canola or other neutral oil
• 1/4 cup baking soda
• 1 large egg
• Coarse or pretzel salt

Preheat oven to 450 degrees. Pour warm water and 1 tablespoon sugar into a large bowl. Stir with a large spoon and add yeast. Let sit for about 10 minutes, until yeast looks foamy.

Add 1 cup flour to yeast, and stir until combined (I know this sounds like you should use a mixer, but it really is easier with a large wooden spoon). Keep adding flour in increments until dough comes together and isn’t sticky. Take dough out of the bowl and knead on a floured surface until smooth. 

Coat a large bowl with oil, and put dough in bowl, covering all sides of dough with oil. Cover with a kitchen towel and leave in a warm spot for one hour, or until dough has doubled in size.

Grease two baking sheets and set aside. Punch down dough to remove bubbles and turn over on a lightly floured board. Knead once or twice, divide into 16 even pieces with a knife or kitchen shears.

Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape and transfer to prepared baking sheet. Cover the finished pretzels with a kitchen towel. Let pretzels rest until they rise slightly, about 15 minutes.

Fill a large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda and 2 tablespoons sugar. Reduce to a simmer.  

Lower three to four pretzels into the water and poach for about one minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

Beat egg with 1 tablespoon water. Brush pretzels with egg glaze and sprinkle with salt (big, coarse sea salt is the best). Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. 

Adapted from Smitten Kitchen

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

So we’re back! Applying to jobs and working retail got the best of me, but now I’m home sick! I know this isn’t really something to be celebrating. I feel awful and I’m not even hungry, but now I finally have time to write about stuff that I’ve cooked. Not that it’s been much, but I’m getting back into it.

So my boyfriend came up with this recipe last week, on a night where we realized we hadn’t cooked in a really long time. And there was one ingredient that made me say yes: maple syrup. I am a syrup fiend. A syrup snob. My cousin worked at Merck Forest and Farm last year, and for my birthday my mom sent me one gallon of their finest maple syrup. I’ve gotten into fights with friends over their love of Aunt Jemima, and I have flat out refused to eat pancakes if there isn’t some real maple syrup around.

But even if you’re not like me, you really have to use the real stuff for this recipe. The consistency of an Aunt Jemima type syrup is totally wrong for this recipe. The sauce is a great combination of the sweet syrup and the strong mustard, and a goopy, thick, fake syrup would just mess everything up. So splurge a little and go for the real thing.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce (Serves 4)

• 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
• 1  egg
• 1 Tbsp. finely chopped fresh Italian parsley
• 2 tsp.  plus 2 Tbsp. Dijon mustard
• 1 cup Panko (Japanese breadcrumbs)
• 2 Tbsp.  olive oil
• 1 cup low-salt chicken broth
• 3 Tbsp. pure maple syrup
• 2 Tbsp.  plus 1 tsp. coarse-grained mustard
• 1 tsp. butter

Put chicken in a plastic bag and pound out with meat mallet (flat side) until 1/3 inch thick. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place panko on another plate. Season chicken with salt and pepper. Coat each piece of chicken with egg mixture, then with panko, then move to a separate plate.

(A good rule for this move is to use separate hands for each bowl. Pick up the chicken with your left hand and put it in the egg, then drop it into the panko. Then coat with the panko with your right hand. That way, you don’t get panko-battered hands.)

Heat oil in nonstick skillet over medium-high heat, and place chicken in pan. Cook until brown and cooked through, about 4 minutes per side. Set chicken aside on a paper towel when done.

Whisk syrup, broth, coarse grained and remaining dijon mustards in a bowl. Add broth mixture to skillet and boil until reduced to about 3/4 cup, about 4 minutes. Whisk in butter until melted, then serve sauce alongside chicken.Adapted from Bon Appetit