Monday, February 8, 2010

Cooking again!

Finally getting back into the swing of things! I've been in my apartment for a little over a month now, and despite a few minor things, I love it!

I was very excited to get back to cooking and blogging about it! Tonight, I made Sauteed Chicken Breasts with Creamy Chive Sauce from I made some mashed potatoes to go with it, and they were the perfect side because they used some of the sauce too! This dish was delicious and I can't wait to make it again! And the best part is that it's only 244 calories per serving!

Mmm Dijon mustard! Be very excited.

Dredged in flour...

The sizzle when these hit the pan was a good sign of things to come!

I used green onions because they were cheaper than chives. I think they worked just as well!

Mmm shallots!

De-glazing the pan

I only used 2 chicken breasts rather than the 4 called for, because a. there were only two of us, b. I only had two, and c. they were very good sized!

Doesn't that look amazing?

Dinner all set up on my new (old) table!

I was surprised at how well the close-up turned out, considering that I'm still using my BlackBerry to take pictures.

I can't believe I ate the whole thing!

This recipe is Mike-approved!

Here's the recipe:

Sauteed Chicken Breasts with Creamy Chive Sauce

4 boneless, skinless chicken breasts (about 1 pound), trimmed of all fat
1 teaspoon salt, divided
1/4 plus 1 tablespoon flour, divided
3 teaspoons EVOO, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14 oz can reduced sodium chicken broth
1/3 cup reduced fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of chicken with 1/2 teaspoon salt. Dredge chicken in 1/4 cup flour.
2. Heat 2 teaspoons oil in skillet over medium-high heat. Add chicken and cook until golden brown, about 1 to 2 minutes on each side. Transfer to plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly to de-glaze pan, for 1 to 2 minutes. Sprinkle with remaining 1 tablespoon flour, stirring to coat. Add wine, broth and remaining 1/2 teaspoon salt. Bring to a boil, stirring often.
4. Return the chicken to pan, reduce heat to simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth, turn chicken to coat in sauce. Stir in chives and serve immediately.

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