Thursday greetings, friends! I am sharing a yummy recipe today that makes for a great weeknight dinner because it’s fast and easy.
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I know I’ve been sharing more recipes than usual lately; as you might know we are still locked down here in Germany (this is month six with possibly more to come). Stores are closed again except for essentials, so I just don’t have anything new to share with decorating right now. Thanks for bearing with me!
Dinner continues to be the focus of the day for my family (this will likely never change). While we’re sitting at the table eating, they often ask me what’s on the menu for the next day!
Creamy Mustard Chicken is a one-dish meal that everyone loves. The ingredients are pretty basic and I usually have them on hand.
Creamy Mustard Chicken
This one skillet meal is an easy weeknight favorite.
Ingredients
- 4 boneless chicken breasts (other cuts may be substituted)
- 2 shallots, diced
- 3/4 c dry white wine
- 1 c chicken stock
- 2 T whole grain mustard
- 2 T dijon mustard
- 1/4 c cream
- chopped fresh parsley
- olive oil, kosher salt, and pepper
Instructions
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Pat the chicken dry and season with salt and pepper.
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Heat a drizzle of olive oil in a skillet over medium-high heat (I use a LeCreuset cast iron skillet for this recipe)
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Sear the chicken, about 3 minutes on each side, then remove to a plate. (I like to cover it with foil to lock in the heat and juices).
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Add the shallots to the skillet and cook for 3-4 minutes until softened.
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Add wine and cook until reduced, scraping up any bits from the bottom of the skillet.
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Add broth and whole grain mustard and bring to a simmer. Add the chicken and any juices to the pan and put it in the oven at 350° for 15-20 minutes, until chicken is cooked through.
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Remove the chicken to a platter and return the skillet to medium high heat. Add the dijon mustard and whisk in, then add the cream and whisk until warmed through.
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Season with salt and pepper and serve with chopped parsley on top.
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Serve with a baguette, green salad, and white wine.
This is actually what we’re having for dinner tonight. I’m about to walk down to the store and get a baguette and a bottle of white wine (I like chardonnay in this recipe). The walking to the store counteracts the bread and wine, fortunately!
Thanks for stopping by.
