Tag Archives: dijon

sauteed chicken with mustard-cream sauce

this dish holds a little spot in my heart.  about two years ago i started dating this guy who caught my eye.  we decided to stay in one night and i thought, “why not make it fun and make dinner instead of ordering?”  and i also thought, “i’ll hook him for sure when he gets a load of how well i can cook.”  this was the first meal i made for brad.  i think i actually made it the night before to make sure i knew how to make it and not look like a fool in front of him.  this dish is so simple, so tasty and so quick!  perfect for a week night meal or a quick date night in meal.   it was a long time since i made this dish so i thought it was time to bring some good memories (and flavor!) to the dinner table without too much time.

you will need:

  • 4 boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine, or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon

pound the chicken breast and sprinkle with salt and pepper on both sides.  heat oil over medium high heat and add chicken.  cook through turning once, about 10-12 minutes.  transfer chicken to a plate and keep warm.

pour the wine into the skillet and stir until reduced by half, about a minute or so.  whisk in the cream, mustard and tarragon until thick, about two minutes.

right before serving, drizzle the cream sauce over the chicken.  i usually serve this with asparagus but this time i used fresh green beans – boiled for about 5 minutes and then into a sautee pan that had a pad of butter and minced garlic cooking up.  toss and serve.

there really is nothing to this dish but it’s so good!  in fact it’s so good, brad is still around 😉



Filed under dinner

baked ‘fried’ chicken

i like chicken.  i can’t help it.  but it can get boring.  i’m trying my best to not make the same kind of chicken dish within the same week.  so this time it’s baked “fried” chicken.  has the crunch with out the oil and fat dripping from your fork.  yuck.

2 boneless, skinless breasts
light butter spray*
2 cups cornflakes
1 tsp salt
1 tsp pepper

Other spices, optional.

*i substituted dijon mustard for the light butter spray as the recipe called for.  i like dijon and tangy taste, so why not!

pre-heat oven to 350 degrees.

crush cornflakes and mix in salt, pepper and additional seasonings.  set aside.

slice chicken breasts in half (or to your liking)

lightly “paint” the chicken with the dijon mustard and dip the breasts in the corn flake mixture.

place on a baking sheet and bake for about 40 minutes.

i steamed some broccoli and roasted a few red potatoes (extra virgin olive oil, salt, pepper and roasted @ 350 for 30 minutes or until fork tender!) to go along with this dish.  yum!  simple – especially for a wednesday.


Filed under dinner