I love me some Pioneer Woman. Her cookbook, Dinnertime, is one of my all-time faves! Everything I’ve made from her easy-to-read book has been delicious + simple + a hit with the fam. I made her Chicken in Mustard Cream Sauce on Thursday as we were panicking + getting ready for Hurricane Harvey. It takes less than 20 minutes to make, plus it can keep warm until you’re ready to eat. Gotta love an easy recipe that will keep through bath and bed time!
I’d definitely recommend this one if you’re looking for a new cookbook (or a good gift). The Red Wine Pot Roast I posted about a couple of days ago is also from this book.
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Here’s the easy steps to your next 20 minute weeknight meal:
~ Cut chicken breasts in half so they’re only about 1/2″ thick or just use tenderloins (I did both so we’d have extra).
~ Season both sides with S&P
~ Melt butter + EVOO in a large skillet over medium-high heat
~ Brown on both sides (about 4 minutes per side)
~ Set those browned beauties to the side while you make the sauce (takes about 4 minutes to make)
~ Nestle those little chickens back into the sauce (pour in the juice from the plate, too)
~ Lower the heat and simmer for about 10 minutes until the chicken is cooked through
~ Throw on some parsley, cover, and keep warm until you’re ready to chow down
Side Note: Can someone please explain how my baby grew up so fast?! Pretty soon he’ll be talking about stock options and wearing slacks… or maybe he’ll be more of the grungy, grow-out-a-foot-long-beard type. Either way… too fast!
I’m not even gonna lie… this storm has me freaked out. I’m a Dallas girl, so I’m used to preparing for tornadoes, but this is a whole new ball game. The shelves are empty at stores, gas is already gone, and people are CRAY-CRAY! So, I was a lazy + scared little hermit and decided to get our groceries delivered. We’ve done this only a handful of times, but it’s worth every extra penny in order to avoid the chaos at the store!
The poor guy who was doing our shopping for us had to swap a lot of our items for others because H-E-B was totally out of them! It was a madhouse when I drove by, so I tipped this sweet kid very well for doing my dirty work for me. Now, we’re all stocked up, and I’m ready to cook my way through Harvey.
I found this Chardonnay at Costco for a great price [they have the best prices on booze from what I’ve seen]! It’s delicious, full-bodied, and paired perfectly with this chicken dish. Definitely a great find + a repeat for us!
Now… back to this scrumptious little chicken…
We served ours with P-Dub’s Buttery Lemon Parsley Noodles (we used egg noodles). You could also serve this with rice, cauliflower rice, or plain egg noodles. I break this size recipe up into 6 servings coming in at 328 calories per. Not too bad!
Chicken in Mustard Cream Sauce
4 boneless, skinless chicken breasts (chicken tenderloins) (about 1 1/2 lbs.)
Freshly ground black pepper
2 tbs. EVOO
2 tbs. unsalted butter
4 garlic cloves, minced or pressed
1 cup dry white wine (we use Chardonnay)
1 heaping tbs. Dijon mustard
1 heaping tbs. grainy Dijon mustard (whole-grain mustard)
1/2 cup heavy whipping cream
1/4 – 1/2cup chicken stock
Flat-leaf parsley, for garnish
Cut the chicken breasts in half lengthwise so that they’re only about 1/2” thick. Seasons both sides of chicken with salt and pepper.
Over medium-high heat, melt the butter and EVOO until shimmering. Brown both sides of the chicken (about 4 minutes per side). Remove chicken to a plate.
In the same pan, sauté the garlic for just about a minute, until fragrant. Carefully pour in the wine, scraping the brown bits on the bottom of the pan. Allow to simmer for about 2 minutes, until the mixture reduces slightly, stirring occasionally. Add the mustards, heavy cream, and 1/4 cup chicken stock. Stir to combine and allow to cook for a few minutes. Add more chicken stock if the mixture looks too thick.
Reduce heat to low. Nestle the chicken back into the sauce, cover, and cook for about 10 minutes or until chicken is cooked through. Garnish with parsley.
Makes about 6 servings.