Thursday, September 20, 2012

Mustard Cream Chicken

I found this recipe on pinterest, however it was originally from Martha Stewart- Great Food Fast. It definitely makes me want to get this cookbook. I know Claire has it- gift from D&N! I adapted it to make it lighter (substituted milk+ flour for cream, and cooked the sauce a bit differently).

I've had this recipe on my pinterest board- "Recipes to try" for a little while. This morning, I had chicken in the fridge I needed to cook, and decided I'd test the simplicity and quickness of this recipe, by whipping this up for my lunch. It really didn't take long. I am going to try and have bigger more substantial lunches, to reduce snacking throughout the afternoon, and then have lighter suppers. We shall see how that goes. Here's the recipe:

- skinless boneless chicken breasts ( 4 or less)
- 1/4 cup chicken broth (low sodium if possible)
- 1/2 cup skim milk
- 2 T dijon mustard
- 1 T flour
- 1 tsp oregano
- salt and pepper

- season chicken breasts with salt and pepper
- cook on high in frying pan for 12 minutes, flipping halfway through (you can put oil if desired. I used a non-stick and just added a bit of water instead)
- remove chicken from pan and put on a plate
- put milk in pan, add flour and stir constantly. Sauce will thicken. Add mustard and oregano. Slowly add in chicken broth, stir, and cook about 2 minutes. Serve over chicken.

I served over brown rice that I had leftover. Voila!

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