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Chicken with Mustard Cream Sauce

Chicken with Mustard Cream Sauce
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes: It’s delectable, tangy, strange, creamy, and bold! But really, guys. Make it for someone you love sometime soon. The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper. Cut the chicken breasts in half like this… (Nice hand, Ree. (Not.) So that you wind up with eight smaller, thinner chicken cutlets. Thoroughly salt and pepper both sides of the chicken… Then I need you to use your imagination. The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. Don’t be like me. Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic. Then pour in…

Kale with Sausage and White Beans Recipe We used curly kale for this recipe, but you could use any kale, as well as chard, turnip greens, beet greens, or collards. A splash of vinegar (sherry, red wine, cider) is a nice touch right at the end of cooking. Method 1 Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links. 2 Add the kale, sprinkle salt over everything, then add the chicken stock. 3 Uncover, mix everything well (the kale will have cooked down by now) and add the beans.

The Chic Chef: Better-Than-Fried Roasted Chicken, Baby Potatoes, and Beet and Goat Cheese Salad Photo Credit: ELLE Hey girls! It’s a new week and a new year, and I’ve got three more easy and delicious recipes to add to your repertoire. This week, we’re making crispy-skinned roast chicken thighs, easy roasted baby potatoes, and a simple yet sophisticated beet and goat cheese salad. If you’re a Pinterest-a-holic like me, you’re bound to have come across at least 10 different chicken recipes that claim to be “better than fried.” Baby yellow potatoes have a naturally sweet and buttery taste to them, so roasting them up with just a little salt and pepper is all you really need to do to make them great. Balance out the savory chicken and hearty potatoes with a green salad, spiked with beets and goat cheese. Let’s get right to it! Crispy Roasted Chicken Thighs I wouldn’t exactly call this recipe a light or low fat dish, but it does taste amazing and is a heck of a lot easier to make than deep-friend chicken. What You’ll Need How to Make It Preheat the oven to 375 degrees Fahrenheit.

Vegetarian Lettuce Wraps Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December. It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.” But guess what? The thing about tofu is…well, you have to get past the name. Actually, never mind. The second thing you have to realize about tofu is that straight out of the package, it’s grody. But that’s my own private struggle. The Cast of Characters: Firm tofu, romaine hearts, fresh or frozen corn, chili powder, soy sauce (not pictured because I’m an airhead. Very good things are about to happen here. Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. IMPORTANT NOTE: A nonstick skillet is really, really good here. Break it up into pieces with a spoon… Then continue breaking it up until it’s in very small pieces. Tofu, tofu, tofu. Stir it around… Ha. Oh my. a.

Tuscan White Beans with Spinach, Shrimp and Feta Shrimp, white beans and wilted spinach topped with crumbled feta. Perfect for a weeknight meal, this dish is delicious and super easy to make! This recipe was slightly modified from the The Salt Solution Cookbook, a wonderful cookbook with over 200 recipes that offers solutions on how to cut your sodium while boosting flavor. In this dish, a touch of vinegar, fresh sage and crumbled feta give this dish a flavor boost without the need for salt. This week, I'm giving away 3 copies of The Salt Solution Cookbook and The Salt Solution, both written by Heather K. And I really think you will love this one pan dish; it's lean, high in fiber and full of flavor! Tuscan White Beans with Spinach, Shrimp and Feta Skinnytaste.comServings: 4 • Size: 1/4th • Old Points: 5 pts • Points+: 7 pts Calories: 282 • Fat: 6.9 g • Carb: 22.2 g • Fiber: 6.2 g • Protein: 32.5 g • Sugar: 0.2 gSodium: 390 mg Ingredients: Heat 1 tsp oil in a large non-stick skillet over medium-high heat.

Roman-Style Chicken by Giada De Laurentiis (Chicken 1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. 2. 3. Tortilla Rollups The first time I ever had a tortilla rollup was in the nineties. My new-friend-at-the-time Hyacinth had made a bunch of the little numbers and brought them to a get-together to which I’d been invited. I didn’t know very many people at the get-together and I was so shy and nervous that I just stood in the kitchen next to Hyacinth’s Tupperware container and ate her tortilla rollups till I bloated. Wasn’t that a beautiful story? Even now, years later, I still love tortilla rollups. I still eat them till I bloat, is what I’m trying to tell you. First, I’ll make some yummy cream cheese spread because I want to, and because I want to. Then grab some parsley… And mince it up. Then grab some basil… Roll it up tightly, then slice it into thin strips. Zees ees called “cheefonawd.” Throw it all in a bowl with a block of softened cream cheese. Add some salt and pepper… Squeeze in some lemon juice… And stir it all together. Now set aside the cream cheese mixture and grab a carrot and a cucumber. Purdy! Lovely.

Artisan Bread in Five Minutes a Day Skinny Greek Yogurt Chicken Lately, I've tried to be a much better Pinterest user. Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try! I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. We were both huge fans... in fact I've made it two more times since then because it was so yummy! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you! { Skinny Greek Yogurt Chicken } Ingredients: 4 boneless/skinless chicken breasts 1 cup plain greek yogurt (I used Oikos) 1/2 cup parmesan cheese - grated 1 teaspoon garlic powder 1 1/2 teaspoon seasoned salt 1/2 teaspoon pepper Directions: 1) Preheat oven to 375 degrees. 2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. 5) Bake for 45 minutes.

Restaurant Style Salsa Okay. Here’s the situation: I am completely high maintenance when it comes to salsa. Now, I’m not talking about Pico de Gallo. What I’m making today is salsa. As ubiquitous as it is, you’d think salsa would be a pretty straightforward thing. No vinegar, dude! Must have cilantro, holmes! Who knew I had such deeply felt principles? Salsa…it just brings it out in me. My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. The Cast of Characters: Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro. Dice up a little onion. Throw the canned tomatoes, juice and all, into the bowl of a food processor. Next, dump in the two cans of Rotel. That I used one can of Mild and one can of Original was purely an accident…but strangely, the balance of spice turned out to be just right. Add just 1/4 cup chopped onion to the bowl. Now, chop up one clove of garlic and add it to the bowl. Again: moderation, baby.

Mexican Shredded Chicken by Kate Heyhoe Yield: About 4 to 5 cups shredded chicken, plus broth Traditional Mexican poached chicken uses water as the sole poaching liquid, but it also uses a whole bird with white and dark meat. The dark meat gives the broth a richer flavor than white meat alone. Ingredients 3 to 4 chicken breast halves, with bone and skin (about 3 pounds)1/2 onion, thinly sliced3 cloves garlic, peeled and minced1/2 teaspoon dried marjoram1/2 teaspoon dried oregano, preferably Mexican2 bay leavesPinch of dried thyme1/2 teaspoon salt1 (14.5-ounce) can low sodium chicken broth Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Bring the liquid to a boil on high heat. At this point, the chicken and broth may be refrigerated until ready to use. Or, you may use the chicken immediately. Uses for shredded chicken: Serve in warm tortillas with salsa and lettuce. Uses for the broth: Turn it into tortilla soup or Toasted Corn Soup, or use it as the cooking liquid for beans or rice.