The other night, I made chicken with a quick and easy creamy dijon sauce. The recipe is based on one for Chicken Cutlets with Creamy Dijon Sauce from Cooking Light. I amped it up a little and made it more to our taste. The recipe is super easy so it would make for a nice meal during a busy week! Here is what I did:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
4 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
2 teaspoons rosemary
1 teaspoon paprika
3 tablespoons fat free yogurt
2 teaspoons Dijon mustard
First, tenderize the chicken breast pieces to make them about a half inch thick. Then, sprinkle the chicken breasts with the salt and 1/4 teaspoon black pepper. Next, heat the oil in a skillet. Add the chicken and saute for about 3 minutes on each side or until the chicken is done. Then, add the shallots and saute another 2 minutes. Add the chicken broth, rosemary, paprika, and remaining pepper and bring to a boil. Lower the heat and cook 2 more minutes. Add yogurt and cook 2 additional minutes. Now, remove from the heat and add the mustard. Plate by placing one chicken breast piece on the plate and spooning some sauce on top.
To complete our meal, I made some oven fries using my standard recipe, found here. I used a combination of red, blue, and fingerling potatoes with fresh basil and a dash of chili powder. We also steamed some cauliflower for another side.