143.2…Chicken with Mustard Cream Sauce
Another winning recipe was born out of my kitchen last night: Chicken with Mustard Cream Sauce.
The sauce was divine. It tasted fabulous on the chicken. And the mashed potatoes. And the broccoli. And by itself.
Chicken with Mustard Cream Sauce (Serves 4)
Recipe adapted from PreventionMd
4 boneless, skinless chicken breasts (pounded to an even 1/4" thickness)
1 Tbsp. olive oil
1/4 tsp. salt and pepper, to taste
1/2 cup chicken broth
1 cup half and half
3/4 Tbsp Dijon mustard
1 Tbsp chopped oregano (or 1 tsp. dried oregano)
1. Add olive oil to a large skillet and preheat over medium-high heat.
2. Season chicken breasts with salt and pepper. Add chicken to skillet and sauté about 3 minutes per side. Set aside. (Chicken isn't cooked through at this point. It will continue cooking in the sauce later.)
3. Pour chicken broth into hot skillet. Whisk in the half and half, mustard and oregano. Whisk 4-6 minutes over medium heat until thickened. Add chicken back into skillet and continue cooking until chicken is cooked through.
My chicken breasts ended up being really big so I cut mine in half and saved the rest for another meal. These are leftovers I'm excited about!
Breakfast this morning was an English muffin with peanut butter and half a grapefruit.
After taking the kids to school, I went on a walk with a friend around the neighborhood. It was too nice of a day to be stuck in the gym indoors!
I've been working on tackling emails/getting my desk cleaned off all morning. Lunch was a chicken salad sandwich and a green salad.
Tonight I will be attending an event at the school so we will be eating dinner out before the event.
Do you have a favorite chicken recipe that you make?
Technorati Tags: Everyday, Peanut Butter, Chicken with Mustard Cream Sauce
I love mustard sauces, but my hubs isn't much of a fan - I bet that would be delicious on pork chops too!ReplyDelete