This is the first meal that I've found in the past two weeks that I was truly excited to make. I put it on the meal plan for last week, but a busy weekend pushed it to this week. Jacob and I both love mustard, so I figured that maybe with the dijon taste it wouldn't taste healthy and I could pass it off as just a great tasting dinner.
Chicken with Creamy Chive Sauce
adapted from from EatingWell, found on Gourmet: Day to Day
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 the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and mix in italian seasoning with a fork. Dredge the chicken in the flour mixture, discarding the excess flour.
2) Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3) Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add green onions and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4) Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in greek yogurt and mustard until smooth; turn the chicken to coat with the sauce. Top with chives and serve immediately.
When I was cooking, Jacob thought I was making chicken fried steak and so he was a little sad when he found out that he had guessed wrong. However, the first thing that came out of his mouth when he ate it was,"This is really good."...so I knew it was a success (and he wasn't thinking about chicken fried steak anymore).
I absolutely love sour cream, but I had a big tub of greek yogurt to use up, and when I was eating it, I thought that it tasted fantastic and didn't miss the sour cream. I also cannot find shallots in my town, so I substituted onions that I had on hand, although I thought that red onions might just come off too strong and overpower the other flavors. The chicken itself was moist and the seasoning in the flour came through with just a little extra bit of flavoring. This was a fantastic dish, and definitely didn't taste like it came from a healty eating website.