Hello,
Long time no post. So it was the holidays ( I know like a month ago) and I also had a double ear infection (like a 6 yr old). Then I was about to buy a new laptop....bought a new laptop and then needed to deal with the installation etc. So now it is the end of January and I am finally getting back to posting Good Better Best.
I hope that all of you are working hard and keeping your healthy living/healthy eating New Year's resolutions. If Good Better Best can help in any way, let me know. I can take requests for recipe makeovers. Who doesn't love a makeover!
So this next recipe is chicken in a mustard cream sauce. I love this recipe as does Running Daddy. It is very tasty and seriously I can make this in about 25 minutes even when the traffic is really bad. This recipe can come together even faster if you purchase the "thin sliced" chicken breasts at your local supermarket.
I know....you are going to ask me about the cream. I am all about real food...period. I don't like all of these "fat free half and half" etc. They take out the fat and then add things like chemicals and corn syrup. I would rather see someone have a little cream in a dish and be fully satisfied than eat a bunch of substitutions that you cannot pronounce. Plus in this recipe it is only 3/4 cup of cream split between 4-6 people. You do not have to drown it in sauce.
Ok, so now that I am off my cream soap box...here is the recipe!
Good: Chicken in a mustard cream sauce
1 lb boneless skinless chicken breasts
2 tbs olive oil
salt and pepper to taste
3/4 cup dry white wine (substitute chicken broth if you do not want to use wine)
3/4 cup cream
3 tbs Dijon mustard
Slice chicken breasts in half horizontally so that they are more like a scallopine.
Heat a large skillet over medium high heat. Once heated add the olive oil.
Add chicken breasts and season with salt and pepper. Cook chicken about 3-4 minutes per size or until they reach an internal temperature of 170 degrees.
Remove chicken from pan and keep warm.
Add white wine and simmer, scraping up the bits from the bottom of the pan. Keep doing this until the wine mixture is reduced by half.
Add cream and mustard and simmer for two minutes.
Remove skillet from heat.
Serve chicken over rice with steamed broccoli.
Better add one element of organic chicken breasts, server over brown rice or with organic broccoli. To make it Best add multiple elements of organic chicken, brown rice and organic broccoli.
Traffic? What traffic!
Enjoy the Best food!
Patty
0
Long time no post. So it was the holidays ( I know like a month ago) and I also had a double ear infection (like a 6 yr old). Then I was about to buy a new laptop....bought a new laptop and then needed to deal with the installation etc. So now it is the end of January and I am finally getting back to posting Good Better Best.
I hope that all of you are working hard and keeping your healthy living/healthy eating New Year's resolutions. If Good Better Best can help in any way, let me know. I can take requests for recipe makeovers. Who doesn't love a makeover!
So this next recipe is chicken in a mustard cream sauce. I love this recipe as does Running Daddy. It is very tasty and seriously I can make this in about 25 minutes even when the traffic is really bad. This recipe can come together even faster if you purchase the "thin sliced" chicken breasts at your local supermarket.
I know....you are going to ask me about the cream. I am all about real food...period. I don't like all of these "fat free half and half" etc. They take out the fat and then add things like chemicals and corn syrup. I would rather see someone have a little cream in a dish and be fully satisfied than eat a bunch of substitutions that you cannot pronounce. Plus in this recipe it is only 3/4 cup of cream split between 4-6 people. You do not have to drown it in sauce.
Ok, so now that I am off my cream soap box...here is the recipe!
Good: Chicken in a mustard cream sauce
1 lb boneless skinless chicken breasts
2 tbs olive oil
salt and pepper to taste
3/4 cup dry white wine (substitute chicken broth if you do not want to use wine)
3/4 cup cream
3 tbs Dijon mustard
Slice chicken breasts in half horizontally so that they are more like a scallopine.
Heat a large skillet over medium high heat. Once heated add the olive oil.
Add chicken breasts and season with salt and pepper. Cook chicken about 3-4 minutes per size or until they reach an internal temperature of 170 degrees.
Remove chicken from pan and keep warm.
Add white wine and simmer, scraping up the bits from the bottom of the pan. Keep doing this until the wine mixture is reduced by half.
Add cream and mustard and simmer for two minutes.
Remove skillet from heat.
Serve chicken over rice with steamed broccoli.
Better add one element of organic chicken breasts, server over brown rice or with organic broccoli. To make it Best add multiple elements of organic chicken, brown rice and organic broccoli.
Traffic? What traffic!
Enjoy the Best food!
Patty
