07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :)) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/


11
Oct 11

Lemon, Basil, and Shrimp Pasta

I kid you not…I made this in the middle of the night, photos and all. I hadn’t had much of a dinner, and I started getting really hungry while watching TV late at night. Thank goodness for TIVO. After searching for snacks to munch on, I saw all these ingredients and saw a post opportunity. This is a healthier version of many similar recipes. In other words, no butter. :( It was bad enough I was eating carbs in the middle of the night.

Lemon, Basil, and Shrimp Pasta

Ingredients:

  • pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
  • raw shrimp (thawed or frozen)
  • lemon (zest and juice)
  • garlic
  • basil
  • capers
  • extra virgin olive oil
  • salt and pepper
  • grated parmesan
Directions:

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.

Lemon, Basil, and Shrimp Pasta

Ingredients

◦ pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
◦ raw shrimp (thawed or frozen)
◦ lemon (zest and juice)
◦ garlic
◦ basil
◦ capers
◦ extra virgin olive oil
◦ salt and pepper
◦ grated parmesan

Instructions

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.
http://cynthiakim.com/2011/10/11/lemon-basil-and-shrimp-pasta/