I managed to find a small jar of Coleman’s mustard today. But the shelf with our regular Dijon mustard is still empty with a sign apologizing.
There’s also a sign asking one to limit purchases to 1 jar but I think it’s there just to make us feel better – to imply that someday there will be mustard to buy.
Every time I do the shopping there are more shelves sparsely filled or empty. The urge to start
hoarding stocking up has hit again. Today I bought the last 3 bags of blueberries, the last bag of Basmati rice (even though I didn’t need it) and the last 3 boxes of the cereal we eat (we were out).
I feel so guilty….
As to the mustard – I’m managing to adjust to using powdered mustard. This recipe assumes normal times. (I made it before the shortage.)
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BBQ Chicken Breasts with Mustard Sauce
Something different for summer grilling: Mustard coated chicken breasts with Mustard Sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 boneless, skinless chicken breasts (12oz, 360gr total weight)
- 1 tbs olive oil
- 1 tbs Dijon-style mustard
- Mustard Sauce:
- 1 cup (8oz, 240gr) chicken broth
- 1/4 cup (2oz, 60gr) sherry
- 1 tbs Dijon-style mustard
- 1 tsp mustard seed
- 4 tbs (2oz, 60ml) Greek or plain yogurt
- Combine broth and sherry in a small saucepan and bring to a boil over medium-high heat.
- Continue to boil until reduced to about 1/3 cup.
- Whisk in mustards, reduce heat and simmer 2 minutes.
- Remove from heat and allow to cool slightly.
- Stir in Greek yogurt.
- Mix 1 tbs Dijon mustard with 1 tbs olive oil and spread on chicken breasts.
- Cook on barbecue grill for 10 – 15 minutes or until done.
- Remove from heat, slice and serve with sauce.
If you don’t have sherry you can use vermouth or white wine.
- Serving Size: 1/2 recipe
- Calories: 351
- Sugar: 4 g
- Sodium: 1131 mg
- Fat: 13.9 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 0.1 g
- Protein: 42.5 g
- Cholesterol: 131.2 mg
Keywords: chicken breasts, grilled chicken, mustard sauce
Our summer staple: Grilled, Marinated Chicken Breasts
Last weekend was la 101e édition de la Félibrée.
La Félibrée is an Occitan festival held in the Dordogne region of France every year (except the last 2) for 101 years.
This year it was in a village near us that we go to often for dinner, the market, and the shops.
Part of the tradition of the festival is that the hosting village / ville is festooned with flowers, starting a month or so before the festival and lasting all summer.
The village square:
There are costumed groups of singers and dancers that roam the streets.
As this is a small village, all of the streets were decorated:
Even the tractors sported some blooms:
I have lots more photos and will post more over the coming week.
6 thoughts on “BBQ Chicken Breasts with Mustard Sauce; La Félibrée”
The year we moved to France La Félibrée was in our neighbouring village. For a couple of weeks we sat in the village square using the Tourist Office internet whilst the decorations went up around us. We were also asked to take part in the parade in our old car by the local old car club. What an experience and what a welcome to our new life here!
Sunflower oil has reappeared on the supermarket shelves here and mustard made a very brief appearance. I managed to get a small jar of wholegrain but not Dijon. I am using it sparingly!
What a fabulous intro to local life! We try to go every year – when it’s reasonably close to us. We enjoy it most when it’s in the smaller villages.
Every week there is something else in short supply But no mustard for almost 2 months now. The ‘English’ store still has powdered, tho. We adjust.
Our main emptyish shelves seem to be in the toilet paper department and cat food department…..leaning pickings to say the least…no shortage of mustard !!
Apparently there is a cat food shortage in the U.S. as well. I only worry about the dog food lol. No problems with the tp lol
What a beautiful village! I love the decorations. We have local celebrations here in our little town, but nothing that elaborate.
We’re half stocked on a lot of things and overstocked on some depending on where you shop. Oddly enough, the ‘big box stores’ that usually have the best buying power are the ones having the least items on the shelves. I don’t get that. Our meat market had a great sale about a week ago and I bought quite a bit so we’ve been smoking a lot of things. It’s been nice to have frozen raw and frozen smoked. If nothing else, I can do just meat and fresh veggies from the local farmer’s with a little salt and pepper.
This festival goes from village to village – a different one each year. It’s a lot of work for the host village but the cafes probably did a year’s worth of business that weekend.
I ordered our lamb from the local farmer this week – but only half this year. 2 legs and 2 shoulders is more than 2 people can easily eat lol 1 of each will be better.
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