The weather could not be more perfect. The lilac bushes could not be more fragrant. My dog could not be more semi-clean. My book could not be more completely read. My laundry could not be more laundered and put away. My groceries could not be more bought. These jalapeno and cheddar kettle chips could not be more tempting. These jalapeno and cheddar kettle chips could not be more crunchy and satisfying. This blog post could not be more written mid-day when salty cravings strike with a vengeance. This blogger could not be more getting up and away from the chips.
(Countdown to veggie week starts now!)
Sauteed Chicken in a Mustard-Cream Sauce with Roasted Veggies:
What it took for 2:
* 2 chicken breasts, slightly tenderized
* 2 Tbs. extra virgin olive oil
* 1/4th cup vermouth or chicken broth
* 1/3rd cup heavy cream
* 2 Tbs. Dijon mustard
* 1 Tbs. fresh basil, chopped
* 1/2 bunch asparagus, ends trimmed
* 1 beet, cut in a small dice
* coarse salt and freshly ground pepper
1) Preheat the oven to 350. Toss the beet slices with a smidge of oil and arrange them on a rimmed baking sheet in a single layer. Season with a little salt. Roast for about 15 minutes. Take them out and scoot the slices to the sides and place the asparagus in the center. Season the asparagus and roast an additional 10 minutes.
2) Sprinkle both sides of the chicken breasts with salt and pepper.
3) In a large skillet, heat the oil over medium-hgh. Add the chicken and sear on both sides, until cooked through, 10 to 12 minutes. Transfer to a plate and keep warm.
4) Pour the vermouth into the hot skillet and cook for about a minute. It will reduce by half. Whisk in the cream, mustard and basil. Continue to whisk 2 minutes.
5) Pour the accumulated juices from the chicken into the skillet.
6) Serve chicken and roasted veggies drizzled with the cream sauce. This dish is so good you’ll lick your plate clean. Not even kidding.
One Response to Chicken in a Mustard-Cream Sauce with Roasted Veggies