We've been cooking a lot of chicken dishes lately, particularly white chicken meat, which has a little less fat and fewer calories compared to dark meat. We are really trying our best to make healthier choices when it comes to our meals. Chicken breast meat has more protein and less cholesterol, so it's the better choice. We like adding it to our salads, or serving it with some roasted or steamed vegetables and we look forward to sharing our chicken recipes with you!
she said: Now, we only hope to be successful when it comes to desserts! We both have a weakness for all things sweet and can't resist chocolates, cakes and cookies, but we're really trying our best most especially for the Lenten season.
This recipe calls for skinless chicken breast fillets. The accompanying sauce is a French classic, made with mustard and heavy cream which you can substitute with milk or even plain yogurt. It makes a perfect sauce for pan seared fish and as topping for pork tenderloin too. Serve this with some steamed string beans and rice on the side and you've got yourself the perfect lunch. Enjoy!
Chicken in Mustard Cream Sauce
(adapted from The Pioneer Woman)
4 boneless, skinless chicken breast
2 tablespoons olive oil
1/2 cup low sodium chicken broth
1/2 cup heavy cream or substitute with plain yogurt
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried)
coarse salt and fresh ground black pepper
1. In a medium frying pan, heat oil over moderate heat. Season chicken with salt and pepper and add to pan. Saute until cooked through, about 10 minutes, turning once. Transfer to a plate and keep warm.
2. Pour chicken broth into the hot pan, cook stirring until broth is reduced in half. Whisk in cream yogurt, mustard and tarragon. Cook whisking until thickened, about 2 minutes.
3. Pour in any accumulated chicken juices into the sauce and mix until combined. Drizzle the sauce over the chicken and serve with steamed French string beans and rice.
This article also appears on PhilStar.com.