• Chicken with Mrs. McGarrigle’s Honey Tarragon Mustard


    4 boneless chicken breasts
    1/4 cup flour
    2 tsp. olive oil
    2 tsp. butter
    1/2 cup white wine


    2 tbsp. Mrs. McGarrigle’s Honey Tarragon or Canadian Maple Mustard
    1 cup chicken stock
    2 tbsp. Soya sauce
    1/2 cup whipping cream

    Flatten chicken breasts. Dredge in flour seasoned with salt and pepper. In large sauté pan, heat olive oil and butter. Sauté chicken for 5 minutes per side. Place chicken in glass baking dish. Deglaze sauté pan with wine, boiling and stirring until reduced by half. Pour over chicken. Combine all sauce ingredients in sauté pan and bring to a boil. Simmer for 5 minutes and then pour over chicken. Bake for 20 minutes at 350 degrees.

    Bon Appétit!

  • Phyllo-Wrapped Mustard & Cheese Chicken

    This is a quick yet elegant dinner idea or it works as an appetizer just by slicing differently. This recipe can be doubled and is a great make ahead recipe.


    4 boneless skinless chicken breasts
    1/3 cup Mrs. McGarrigle’s Canadian Maple or Cranberry Port Mustard
    1 pkg fine garlic and herb Boursin cheese or ½ cup of crumbled blue cheese or 300 g tube of goat cheese or four slices of Canadian Swiss Cheese
    12 sheets phyllo pastry
    1/3 cup butter, melted Salt and pepper

    Cut chicken breasts in half horizontally.  Do not cut all the way through. Brush each breast with a heaping 1 tbsp. of mustard. Sprinkle with salt and pepper. Sprinkle a quarter amount of the cheese on each breast and fold over to close breast.

    For each breast, lay 1 sheet of phyllo pastry on work surface.  Brush lightly with butter and top with second sheet of phyllo. Repeat and top with another sheet of phyllo. Place breast about 2 inches from the short edge of the phyllo.  Fold up the bottom, then the sides and roll up. Place, seam side down, on greased rimmed baking sheet. Brush top with butter. (Make-ahead: Cover and refrigerate for up to 1 day.) Repeat with remaining chicken breasts and phyllo pastry.

    Bake chicken in 350ºF oven, turning once, until golden and chicken is no longer pink, about 45 minutes. Let rest for about 4 minutes and slice on diagonal to showcase the mustard and cheese filling. Serves 4.

    Bon Appétit!

  • Grilled Chicken in Mrs. McGarrigle’s Many Mustards


    4 boneless skinless chicken breasts


    1/4 cup Mrs. McGarrigle’s Creamy Champagne Mustard
    1/4 cup Mrs. McGarrigle’s Canadian Maple Mustard
    1/4 cup Mrs. McGarrigle’s Wine Peppercorn or Oktoberfest Mustard
    1/4 cup white wine vinegar
    1/4 olive oil
    1/2 cup apple juice
    Juice of 1/2 lemon
    1 shallot, sliced
    Freshly ground pepper

    Whisk together all marinade ingredients in bowl. Add chicken and marinate 2-4 hours, reserving some of the marinade to use as a sauce with cooked chicken, if desired. Over medium-hot grill, cook the chicken about 6 minutes per side. Spoon additional reserved marinade over the grilled chicken.

    Bon Appétit!

  • Flashing Chicken Legs

    Award-winning National Arts Centre Executive Chef Michael Blackie tempts diners with exciting and inventive dishes featuring fresh, regional and international ingredients. We are so pleased that Chef Blackie developed this recipe using our mustard. www.nac-cna.ca


    Nest Preparation:

    2 sheets puff pastry
    2 tsp. butter, soft
    ½ cup sour cream


    2 tsp. poppy seeds
    3 tbsp. oats
    2 tsp. pumpkin
    2 tsp. toasted sesame seeds
    1 tsp. black sesame seeds

    The simplest way to execute this recipe at home would be to use 4 empty Mrs. McGarrigle mustard jars (190 ml size)! Place them upside down and butter them. Cut 4 circles of puff pastry big enough to cover each jar.  Wrap each jar ensuring the puff is secure.

    Preheat oven to 350 degrees F. Using a spoon, generously coat the puff pastry with the sour cream. In a bowl, combine all the crust ingredients and sprinkle generously over each “puff dome”. Transfer finished domes to a baking tray, bake for 15-20 minutes or until golden brown. Remove and allow to cool for 5 minutes. Using a small paring knife, gently and carefully release the cooked puff from the cup. Set aside.

    Chicken Leg Preparation:

    1 lb. chicken leg-skinless, boneless, cut into strips
    1 tsp. garlic minced
    2 tsp. olive oil
    ½ cup white wine
    2 tsp. shallot minced
    ¼ cup leek, split bias cut
    ¾ cup 35% cream
    2 tbsp. Mrs. McGarrigle’s Chipotle Lime Mustard
    1 cup chicken stock

    In a skillet heat the olive oil. Add garlic, shallots, leeks and half of the mustard. Sauté until shallots, garlic and leeks are translucent. Over high heat, add the sliced chicken legs, continue to cook, deglaze the pan with the white wine and reduce by ¾ of original volume. Add chicken stock, again reduce by ¾ of original volume. Add cream and reduce by half. Adjust seasoning to taste and add the remaining chipotle lime mustard. Portion the hot mixture in the puff pastry bowls and serve immediately. Serves 4.

    Bon Appétit!

  • Bourbon Mustard Chicken


    4 chicken breasts
    2 tbsp. dark brown sugar
    1/4 cup Mrs. McGarrigle’s Creamy Champagne Mustard
    1/4 cup Bourbon
    2 green onions, thinly sliced
    sea salt to taste
    1 tsp. Worcestshire sauce
    2 tbsp. butter
    1 tbsp. olive oil
    2 green onions, thinly sliced
    1/3 cup chicken stock or water

    Preheat oven to 350 degrees. Pound chicken breasts, then place in shallow bowl. Combine sugar, mustard, Bourbon, Worcestershire sauce. Brush on chicken. Marinate one hour. Remove chicken, reserving marinade.

    Season chicken with sea salt then brown lightly on both sides in olive oil & 1 tbsp. butter. Transfer to oven and bake 10 minutes. Add reserved marinade and water or stock to pan. Bring to a boil, then simmer 5 minutes, adding sliced green onions to marinade in the last minute of simmer. Swirl 1 tbsp. butter into sauce then pour over chicken.

    Bon Appétit!