New Chicken Recipe = Yummy!

I get so sick of plain old chicken... every time I bake it, somehow it's too bland or I cook it too long and it gets dry... it's probably because I cook it too often.   This should mean that I get better and better at it, but the problem is, I don't like just plain baked chicken breast.  Now, if it were summertime, and not a bunch of snow out on my grill... I wouldn't mind eating my husband's grilled chicken every night.  For some reason, he just has the knack for it.  Mmmm, can taste it now. 
Anyhoo, I was on the Cooking Light website the other day when I was making my menu for the week... knew I had a bunch of chicken breast in the freezer, and brousing the chicken recipes when I came across this one...

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109612

It's called Chicken Cutlets with Creamy Dijon Sauce...  I love anything mustardy...  my mom taught me to add plain mustard to my plain rice as a child for flavor... and now even my husband does it... so Creamy Dijon on chicken sounded right up my alley...

Here is the recipe

Yield: 4 Servings

4 (6 ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Olive Oil
3 tablespoons chopped shallots (I just used regular onion)
1/2 cup fat free low sodium chicken broth
1 rosemary sprig
3 tablespoons whipping cream (I used half and half)
2 teaspoons dijon mustard

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2 inch thickness.  Sprinkle chicken with salt and pepper.  Heat a large skillet over medium high heat.  Add olive oil to pan.  Add chicken, saute 3 minutes on each side of until done.  (I ended sauting them for 3 minutes on both sides... they were still around 139 degrees, so I put them in the oven to finish... but I don't think I pounded them enough, so you may not have the same problem).  Transver to a serving platter.  Add shallots to pan; saute for 2 minutes.  Stir in chicken broth and rosemary sprig; bring to a boil.  Cook 2 minutes.  Stir in whipping cream; cook 2 minutes.  Remove from heat and discard rosemary.  Stir in Dijon Mustard.  Spoon over chicken. 

I served this with some sweet potatoes (3) and cauliflower (2 heads) that I mixed with fresh chopped rosemary, 3 tablespoons olive oil, and salt and pepper on a baking sheet at 375 until tender and roasted. 

Hmmm, I bet that dijon sauce would be great with some brown rice ;).

Comments

Post a Comment

Popular posts from this blog

Stuffed Mushrooms and Grape Salad

January 16th, 2010 Today we celebrated Christmas on Jarrod's side of the family... Jarrod's mom, Ginny, asked that I make my stuffed mushrooms and grape salad. So in knowing that most of the ingredients in both of these recipes were pretty high in calories, I did my best to make a few substitutions to make them healthier. I have added the recipes below. Stuffed Mushrooms 1 lb Turkey Sausage (casings removed) 1 Red Pepper 1 White Onion 2 cups fresh Spinach 1/2 cup Parmesan 3/4 cup Italian Bread Crumbs (I like Progresso) 6 Tbsp Balsamic Vinegar 1-2 Tbsp Vodka Salt and Pepper Mushrooms (probably about 24) Clean mushrooms, and remove stems. Save stems to cut up and add to Sausage Stuffing in a few minutes. Cut the top of the mushroom so it will lay flat on a baking sheet. Line mushrooms on a greased baking sheet. Preheat Skillet. Add Turkey Sausage (casings removed), chopped white onion, and chopped red pepper. Cook until Sausage is browned. Drain if any liquid.
Read more

Laptop is back up and running...

Image
I need to stop taking these long breaks from my Blog!  Ok, so this long stint away from my blog was not entirely my fault.  Our laptop had been acting funny for a little while and then got completely taken over by a virus.  Luckily, my cousin got it running again and it seems to be doing just fine.  Therefore some of the pictures of yummy food did not make it up on this blog.  Plus you got to skip my last few weeks of weigh ins... I didn't lose any weight the week before last, and last week I gained a little over a pound.  Time to get back to it!  I set a goal for March of losing 14 pounds.  Not sure if I can do it, but worth a shot!  :)  First off, I'd like to share a picture of some of the beautiful Gerbera daisies that my hubby got me for Valentine's Day, aren't they beautiful!  I'm such a lucky girl! Speaking of my hubby, here's a picture of him in the new Superman shirt I got him for Valentine's Day before our night out at Frog and Turtle!  Yum! 
Read more

Pork Stir Fry with Brown Rice

Image
Today I actually took out the camera while cooking dinner so that I could post some pictures on my blog of the meal I was making.  Tonight I made Pork Stir Fry with Brown Rice.  Recipe Below... 3 cups brown rice (rice cooker measuring cup which is smaller than a regular cup) w/ 4.5 rice cooker cups of water and a tsp of chicken bouilon paste. 4 boneless pork chops cut into cubes 1/4 cup of stir fry sauce 2 bags of Frozen Stir Fry Veggies 1/2 bag of Frozen Corn I first started the rice in the rice cooker.  May I just say that I used to HATE cooking rice, I always messed it up on the stovetop... however, rice in the rice cooker is fool proof.  It's so easy, set it and forget it!  And Brown Rice is pretty good for you.  :)  I decided to add some of the chicken bouilon to give the rice a little flavor, you could also have added chicken broth instead of water to the rice cooker for flavor.  The book that the rice cooker comes with mentions adding olive oil... but I didn't wa
Read more