Chicken in Mustard Sauce
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken in Mustard Sauce Time: 35 minutes
2 chicken breasts, boneless, skinless
1/2 medium onion use the rest on Thursday
1 tbs olive oil
1 tsp thyme
1/2 cup chicken broth
1/2 white wine
2 tbs Dijon mustard
1/3 cup yogurt
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
Peel and chop the onion. Sauté onion in oil in nonstick skillet over medium-high heat. When onion starts to brown, move it to the sides of the pan and sauté chicken breasts until lightly browned. Add in thyme, mustard, wine, and stock. Stir to combine. Cover, reduce heat and simmer until chicken is done, about 15 minutes. Dissolve cornstarch in chicken stock. Uncover, increase heat and add cornstarch. Stir until sauce is thickened. Remove from heat and stir in yogurt. Take 1/2 cup of the sauce and toss with the Cauliflower Pasta. Arrange pasta on platter. Lay chicken breasts on top and serve, remaining sauce on the side.
Cauliflower Pasta Time: 30 minutes
1/2 head cauliflower
1 cup dried pasta, bite-size - penne, rigatoni, fusilli
1/2 cup mustard sauce
In a large pot heat water to boiling over high heat. Add a pinch of salt if desired. (No oil) Cut cauliflower into florets. When water is boiling add pasta and cauliflower. Cook until both are done - assuming app. 14 - 15 minutes cooking time. If pasta takes longer, wait a few minutes before adding the cauliflower....or vice versa. When done, drain well. Put back into the pot. Add mustard sauce and toss to combine. Serve.
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Cooking Schedule: 35 minutes |
Cover and simmer |
Cooking for Two? Or more?
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