Recipe—Chicken Breasts with Mushroom and Onion Dijon Sauce

Chicken Breast with Mushroom Dijon Sauce

Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.

Chicken Breast with Mushroom Dijon Sauce

Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking. 

INGREDIENTS
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)

 

STEPS

  • In a large Ziploc bag mix together the flour, salt, and pepper.
  • Add the chicken to the bag and toss to coat.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Remove the chicken from the bag and shake off excess flour before placing in the pan.
  • Cook the chicken for 4–6 minutes per side and transfer to a platter.
  • Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
  • Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
  • Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
  • Add in the parsley, broth, cream, and butter and mix to combine.
    Place the chicken back into the pan and spoon the sauce over the top.
  • Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
  • Transfer the chicken breast to a plate and spoon sauce over the top.
  • Sprinkle with a little chopped parsley garnish for some added color.

 

Recipe adapted from A Family Feast.

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Recipe—Blueberry French Toast Casserole

Blueberry French Toast Casserole

I run a household that always seems to be full of friends and family who come to visit on the weekends. I absolutely love entertaining and cooking delicious meals for my visitors. What I don’t love is when I’m in the kitchen for hours on end. It means I am missing out on valuable time with them. This is a breakfast dish that is perfect for when you are entertaining, or heck, even if you just want an easy breakfast in the morning for the family. You prepare this in advance before your company even arrives, and then just pull it out and pop it in the oven in the morning. And by make it in advance is that you literally take the ingredients, plop them in a dish (in an orderly fashion of course) and refrigerate. How much more easy could it get? Easy to prep and easy to bake. That is my kind of breakfast!

INGREDIENTS
12 slices French toast bread, cut into 1” cubes
16 oz (2-8 oz blocks) cream cheese, cut into cubes
2 c blueberries
12 eggs
2 c milk
1/2 c syrup
1 tsp vanilla

STEPS

  • Grease a 9” x 13” baking dish.
  • Spread half of the bread cubes into the bottom of the baking dish.
  • Sprinkle about three quarters of the cream cheese cubes over the bread.
  • Sprinkle about three quarters of the blueberries into the dish.
  • Top with remaining bread, cream cheese, and blueberries.
  • In a large bowl, whisk together eggs, milk, syrup, and vanilla.
  • Pour the egg mixture over the entire dish.
  • Using your fingers or the back of a spatula gently press all of the bread pieces down into the egg mixture.
  • Cover the baking dish with foil and place in the fridge 8 hours or overnight.
  • When ready to bake remove the dish from the fridge and allow it to sit on the counter for about 30 minutes.
  • Preheat oven to 350º.
  • Keep the dish covered in foil and bake for 45 minutes.
  • Remove the foil and continue baking until the top is s nice golden brown and the egg mixture is set, about an additional 20–30 minutes.
  • Remove from oven and allow it to cool for 5 minutes.
  • Cut and serve.