Chicken with Cherry Mustard Sauce

Chicken with Cherry Mustard Sauce

Cherries are one of my favorite fruits to cook with. Don’t get me wrong, I love eating cherries fresh. I bake with them and make sweet treats like jam. But, cherries are so wonderful when combined with different proteins. I love to pair cherries with duck, pork and chicken.


I think cherries add a special touch when added to main dishes. I have used them in any number of sauces, glazes, chutneys and marinades over the years.


This time, I was looking for a way to dress up some chicken. I remembered that I had a pound of cherries in the fridge. I made the cherry mustard sauce while the chicken was baking. Here is what I did.


Chicken with Cherry Mustard Sauce


To prepare the chicken: I had about 3 lbs. of bone-in chicken pieces. I seasoned them with salt and pepper and placed them in a 400-degree oven. I knew the chicken would take about 45-50 minutes to cook. I made the sauce while the chicken was cooking- sauce recipe follows. When the sauce was done, I left it in the skillet while the chicken finished cooking.

When I took the chicken out of the oven, I removed the pieces from the roasting pan and placed them skin side down in the skillet with the cherry sauce. I turned the heat onto medium-high and turned the chicken a few times until both sides were coated from the cherry sauce and the sauce had sort of glazed the chicken.

This would be a nice sauce to finish off grilled or broiled chicken, too.


Cherry Mustard Sauce


3 T. oil

1 large onion, peeled and chopped

3 cloves garlic, minced

1 lb. cherries, pitted and halved

½ c. apple cider vinegar

¼ c. brown sugar

3 T. Dijon mustard

1 t. celery seed

1 t. hot sauce, or to taste

Salt and pepper to taste


In large skillet, heat oil and cook onions until tender. Add the garlic and cook a few minutes more. Add the cherries and cook over medium- high heat for 3-4 minutes. Add remaining ingredients and turn heat down to medium. Cook until most of the liquid has evaporated, about 15 minutes. Stir occasionally. Adjust seasonings. This sauce can be used to glaze meats, or served on the side. I used it with chicken, but it would be wonderful with duck, turkey or pork, too. Makes about 3 cups of cherry sauce.




Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.


Corn Salad with Lemonade Mustard Dressing

6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows

Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.

Lemonade Mustard Dressing

½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.



Honey Mustard Chicken

Honey Mustard Chicken

Honey Mustard Chicken

I wanted to add the flavor of honey mustard dipping sauce into chicken I was making the other night. I thought it would be neater to eat the chicken with the sauce already in it as opposed to dipping it and having it be messy. No matter how careful I am I always drip on myself. It worked really well.

I decided to try to do that by using the dipping sauce ingredients as a marinade and then as the base for breading the chicken. I had about 1 1/2 pounds of boneless chicken thighs. I think the thighs stay juicier, but you could use breasts if you prefer or even bone-in chicken but cooking times would be longer.

Here is the marinade recipe

1/2 c. mayonnaise

1/4 c. whole grain mustard

2 T. honey

salt and pepper to taste


I combined  the marinade ingredients and put the chicken in it and put the whole thing in the fridge for a couple of hours. When I was ready to cook the chicken I preheated the oven to 425 degrees. I put some breadcrumbs in a shallow bowl and dredged the chicken pieces in the breadcrumbs one at a time and placed the breaded chicken on a baking sheet. I drizzled the tiniest amount of oil over the chicken and placed it in the oven to bake.  I cooked the chicken for about 30 minutes, turning it over after 15 minutes. I checked one of the thicker pieces after 30 minutes for doneness and we were good to go. The chicken tasted just like the honey-mustard dipping sauce I was looking for without the mess. It was moist and juicy on the inside but had browned very nicely on the outside. May try this soon with barbecue sauce.

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