Wednesday, February 13, 2008

To Remind Myself

Chicken in Mustard Sauce with Asparagus

On a day like today, I just needed to remind myself that I can cook. After a day being creatively taxed working on extending a brand that I'm less than crazy about in the "look" department, I was too drained to even think about whipping up some homemade cream of broccoli soup. Even though it may take only 30 minutes.

Pizza day got moved up (not good pizza day like Mike's friend, just frozen pizza) to tonight.

Sad because we ended up having company over. Now Mike's friend/co-worker
probably thinks we only eat pizza and that I can't cook. But a relief nonetheless…I just didn't
have the mindset to do anything more.

Since tonight's meal was lackluster, I thought I'd share a recipe from this weekend that was yummy and kinda upscale. I mean, it involved asparagus and a wine sauce, how more upscale can you get?

Chicken in Mustard Sauce (serves 4)
• 4 boneless, skinless chicken breasts
• Fresh Ground Salt
• Fresh Ground Pepper
• about 1/3 c flour
• 1 Tbs butter
• 1 Tbs vegetable oil
• 1/2 c white wine
• 3 Tbs Dijon Mustard
• 3/4 c Whipping Cream
• Parsley for garnishing

1. Pat chicken dry. Season with salt and pepper on both sides. Lay in flour to coat both sides.

2. Heat oil & butter in large skillet on medium setting. As butter begins to brown, brush excess flour of chicken and lay in pan. Brown the first side (approx 3 minutes), then flip until other side is browned and cooked through (approx 5 minutes). Remove from pan, and lower heat.

3. Immediately pour wine into pan. Use a spatula to scrape the bottom of the pan. Boil until syrupy (approx 2 minutes). Add mustard and cream. Boil until thickened (approx 5 minutes). Season to taste with salt.

4. Serve chicken with steamed asparagus spears, drizzle both with mustard sauce. Sprinkle with parsley. Enjoy!

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