Another quick dinner idea. One of my foodbuzz friend’s had a great recipe this week. StumptownSavory [1] posted a mustard sauce [2], that in addition to looking delicious, contained ingredients that I usually have on hand. I’m not a huge lover of chicken, and I pray for the day the scientists hit CNN Wendy’s style crying WHERE’S THE BEEF. While beef needs no sauce to be mouthwatering to me, chicken demands sauce. I practically can’t eat it without sauce. For all those women (and men) who’ve given up beef in favor of the white meat bird, I weep a little for you each night ; )
This sauce makes a very quick gourmet meal. I think it would be delicious with roasted asparagus and a spinach salad, but my kids wanted spaghetti. So we topped our chicken on whole wheat pasta and spooned the sauce over both. I used half and half instead of cream, since that’s what we had on hand. I used a Sauvingnon Blanc instead of vermouth, since the liquor cabinet was lacking. Dry Vermouth is very inexpensive and shelf stable, and even if you don’t like martinis, I highly recommend keeping it on hand. It can always replace white wine and adds a much better flavor than wine, IMO.
It’s game day now, and ESPN is in Austin, so I’m off to jog at 11 – then eat nothing but queso for the rest of the day. Hook ’em!
Whole Grain Mustard Sauce
2 tbsp olive oil
4 thin cut chicken breasts
kosher salt
fresh ground pepper
shallot, minced
1/2 c. dry white wine – or vermouth if you have it
3/4 c. half and half
3 tbsp coarse ground Dijon mustard
Heat a saute pan over medium high heat. Season chicken breasts with salt and pepper. Add olive oil, swirl and saute chicken, 5 minutes per side for thin cut. Remove cooked chicken to a plate. Add another drizzle of olive oil and shallots. Saute one minute, then add wine. Deglaze pan, stirring up brown bits, then reduce to two tablespoons. Add half and half, stirring continuously, bring to a boil and reduce until thickened. Add mustard, stir to combine then serve over chicken.