Chicken with Rosemary Dijon Mustard Sauce

I'm always searching for new ways to prepare chicken. Plus the fact that my fresh herbs are growing and are quite abundant.

This dish is very easy to make, it takes about 20 minutes and will serve two people. It is tangy and zesty. The ingredients you will need are: boneless skinless chicken breasts, olive oil OR coconut oil, white wine (I used Sauvignon Blanc), garlic, fresh rosemary, Dijon mustard, salt & pepper.

If you don't want to use wine in this recipe, chicken stock would be a great substitute.

Ingredients:

2 boneless, skinless chicken breasts (pound them down to 1/4" thick)

2 Tbl. olive oil OR coconut oil

1/2 Cup white wine (use a wine you would drink--not "cooking wine")

2 Tbl. fresh rosemary sprigs

1 clove garlic minced

2 Tbl. Dijon mustard

salt & pepper

 

Directions:

• After pounding the chicken to 1/4" thick, season with salt and pepper on both sides.
• Heat the oil in a non-stick skillet, add the chicken and cook until done on both sides, about 5 minutes per side.
• When the chicken is done, set it on a heat proof plate and keep it warm in the oven
• To the same skillet, add the wine, rosemary, and garlic.  Simmer and reduce by half.
• Take the skillet off the heat, add the Dijon mustard and stir in.
• Slice the chicken breasts on a diagonal and pour the sauce over.  Serve.

Enjoy friends!

Mushroom Asiago Chicken

We were in Wisconsin recently and one must buy and bring home cheese!  I bought a nice wedge of asiago cheese and then proceeded to find a recipe in which to use said cheese.  And here it is!

Courtesy of The Midnight Baker Blog.

Mushroom Asiago Chicken

• 1 lb boneless skinless chicken breast (about 2 large)
• 2 cups mushrooms, cut in half
• 1 clove garlic, minced
• 3 springs fresh thyme
• 1 1/2 cups dry white wine
• 1/2 cup seasoned flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/4-1/2 cup shredded asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• seasoned flour:
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add remaining olive oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.  Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.  I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme.  May be served over any pasta.

About 4 servings.

Here is how it looks courtesy of The Midnight Baker Blog!

Enjoy friends!!

Chicken Breast Amandine

Chicken, chicken, let me count the ways!  I had the ingredients on hand and decided this recipe sounded good.  Thank you Epicurious.  (By the way, the Epicurious app is way cool!)

Here's what you will need for two hungry people:
2 boneless skinless chicken breast
1 Tbl olive oil
1/4 C sliced almonds
1/4 C dry white wine
1/4 C water
1 garlic clove minced and mashed into a paste with a pinch of salt
1 Tbl unsalted butter
2 Tbl parsley
fresh lemon juice to taste
A bunch of asparagus, woody ends trimmed off.
Sea salt and fresh ground pepper

Prepare the asparagus ahead of time by trimming off the tough ends, place in a foil lined baking dish.  Drizzle with olive oil, sprinkle with sea salt and ground pepper.  Set aside.

Heat the oil in a skillet until hot but not smokin!  Brown the chicken which has been patted dry and seasoned with sea salt and ground pepper.  Saute for 2 minutes on each side.  Reduce the heat to low and cook until cooked through.  Transfer to heated plates.

Meantime in a 400 degree oven roast the prepared asparagus until it's tender crisp.  

Add the water, wine, garlic paste to the skillet.  Boil and reduce to half.

Take the skillet off the heat, add the butter, parsley, almonds, and a squeeze of lemon.  Stir to make a nice sauce.

Spoon the almond sauce over the chicken!  Oh My!

Tonight I added a crisp romaine salad with tomato wedges and ranch dressing.  The Simply line of dressings are just that, Simple.  No added stuff!

Oh, and the "Pots of Creme" that I made last night---Not pronounced

Pots of Cream, instead, Po Deau Creahm, Po Deau Creahm.  So French! 

So delicious! Thanks Pioneer Woman Blog!

Dessert!  Oh, Stop Right Now!!!

Ok, don't stop!

The Little Black Dress Merlot complimented the Pots of Creme --- deliciously!

Just one more shot of that dessert.  Sorry! I can't stop!

Enjoy friends!!

Lemon Chicken -- American Style

This is a classic American lemon chicken recipe without being too lemony, I think it has just the right amount of lemon flavor to it.  Thanks, SIMPLY RECIPES food blog, for this wonderful dish!

p.s. This is nothing like the lemon chicken dish one would order at the Chinese restaurant.  Although that is also delicious!

Gather up the ingredients and let’s get cooking!

2 large chicken breasts (skin on, bone in), or use thighs and legs if you prefer dark meat. With the tip of your knife, cut into each chicken piece one or two times by about 1/2 inch.  This will allow the marinate to penetrate.

Place 2 Tbl. lemon zest, 1/3 Cup lemon juice, 2 cloves garlic (grated or crushed), 2 tsp. dried thyme, 1 tsp. dried chopped rosemary, 1 tsp. sea salt, and 1 tsp. black pepper in a small bowl, whisk to combine.

Ok, confession!  I thought I had some dried thyme---not!  So I started thinking of the song by Simon and Garfunkel.  "Parsley, sage, rosemary and Thyme".  Good, I have parsley!  And it worked out great.

Place the chicken breasts and the marinade in a gallon-sized freezer bag. Mush the chicken around in the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

Preheat the oven to 425 degrees.  Remove the chicken from the marinate and place in a single layer on a baking dish skin side up.  Reserve the marinate.  Brush the chicken with some melted butter and olive oil.  Then into the oven.  Bake for a total of 50 to 55 minutes.  Half way though the baking, baste the chicken with the reserved marinate, then back into the oven.

Chicken is done when juices run clear and internal temp of breasts is 165 degrees, thighs 175 degrees.  The skin is crispy and brown!  Let rest for 5 - 10 minutes before carving.

Carve the chicken breasts on the diagonal.  And get ready to eat....

Tonight we had the chicken with steamed broccoli and cauliflower.  Oh, lemon chicken you are my friend!

This chicken was juicy and tender and very delicious!  Enjoy friends!