New Spin on an Old Goodie (Chicken in Mustard Sauce and Spiffied Up Stuffing)

17 Sep

I recently got Rachael Ray’s new cookbook, 365: No Repeats, and wanted to try her chicken in mustard sauce recipe (the following recipe is almost identical except I used slightly less mustard, the amount of Dijon the original recipe called for was just a tad too strong for my taste).  In the recipe, she recommended serving the chicken with cous cous or bread, something to sop up the extra mustard sauce.  I decided to go with stuffing, something to sop up the sauce that was also familiar, like the tradition of Sunday night supper.  Chicken and stuffing, served with a reserve oaky and buttery chardonnay from Cross Timbers Winery (supporting my local Texas wineries), perfect for a Sunday night after a day of wrapping up errands and preparing for the week ahead.

chicken-stuffing.jpg

Without getting all Sandra Lee (funny how I love Rachael Ray but can’t understand why Sandra Lee even has a career in food), spiffied up stuffing is just box stuffing prepared with added fresh veggies.  Add an extra 1/4 cup of water at the beginning and boil your vegetables until tender before stirring in the butter and stuffing.  I used 2 stalks of celery and 1 cup of sliced baby portabella mushrooms, just to vary up the texture of the stuffing a little. 

Chicken in Mustard Sauce (original recipe courtesy of Rachael Ray, slightly varied here)

1 1/2 lb boneless, skinless chicken breasts (you may need to halve them depending on how large they are, refer to procedure described here)
1 tbsp fresh thyme leaves, chopped
2 tbsp lemon juice
salt and pepper
2 tbsp olive oil
3/4 cup chicken broth
2 tbsp Dijon mustard
3 tbsp fat free sour cream

Combine chicken breasts with thyme, lemon juice, salt, and pepper in ziplock bag.  Shake to evenly coat seasonings over chicken.

Heat a large frying pan over medium heat with olive oil.  Add the seasoned chicken breasts and cook 6 minutes on each side or until no longer pink in center.  Remove the chicken from pan to a plate.

Turn up the heat and add in chicken broth and mustard, whisking to combine (you don’t want chunks of mustard).  Bring to a boil, reduce heat, and simmer for 2 minutes. 

Whisk in sour cream and continue simmering until slightly thickened, about 2 more minutes.  Return chicken to pan to absorb sauce flavor/moisture, spooning sauce on top of the chicken, about another minute.  Serve chicken with extra sauce spooned on top.

Serves 4

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