Recipe
modified by Gretchen Wilson – January 26, 2011
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commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Cooking Light, January/February 2011.
Believe it or not, on occasion I
want something easy and even boring to make for dinner. Not every day needs to be a fancy-schmancy
risotto or croissants made from scratch.
No, sometimes I just want a piece of chicken with a sauce and maybe a
potato or salad. So when I was flipping through
my January issue of Cooking Light and saw their long list of quick dinners,
this one screamed out at me. I’ve made Dijon-based
chicken dishes before, but this one appealed to me with the shallots
(garlic-onions) so I decided to give another one a try.
It certainly wasn't boring. It was absolutely delicious - yet still easy!
My finished product:
|
Picture published with recipe:
None
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Because this was in a quick
cooking section, they didn’t have any pictures.
I have to tell you I was really proud of the way this dish looked and
tasted. The chicken browned beautifully
and the sauce had a nice texture and a fabulous taste. The shallots and rosemary truly added
something unique to the Dijon and cream base.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: EH –
Since I managed to find a thinly cut chicken breast, I didn’t have to do the
ultra-messy step of pounding it thin.
Everything is done in a single pan (be careful because you could splash
it on your stove), but you still have to do some light chopping and a rosemary
sprig retrieval operation.
Start-to-Finish Time: ABOUT 30 MINUTES – If you find thinly cut
chicken breast, you only need to sauté the chicken for 3 minutes on a side and then
make the sauce in the same pan. You may
even be able to get your work space cleaned up in this time.
Prep Work: SLIGHT
BLOOD LOSS – all you have to do is chop up the shallots, which can
be a chore. You have to remove the thick
skin first and then chop what is left.
Ease of Recipe: THE BASICS – There isn’t much to this recipe
except mixing. However, getting that
gorgeous golden brown color to the chicken takes patience and a little TLC.
Overall: SORRY HONEY, NO LEFTOVERS – usually for a
simple dish like this, I’m happy to let my husband eat any remaining
chicken. This time, I will admit to
hoarding the extra serving. See, I had
made some incredible horseradish mashed potatoes and let me tell you, this went
famously with it. I did not share this information
with my husband. I do not feel guilty about
that whatsoever.
Recipe Information:
Time estimates are from
the original publisher of the recipe, not the length of time it took me to
create it. Look for my comments
below. Nutritional Information is based
on original recipe. Any changes I make
to reduce the caloric, fat, cholesterol or sodium content are not reflected in
the Nutritional Information.
Prep/Total Time: None
Servings: 4
Nutritional Information
- Calories 266
- Total Fat 9.7g (Saturated Fat 3.6g)
- Cholesterol 0mg
- Sodium 519mg
- Total Carbohydrate 0g
- Fiber 0g
- Protein 0g
Because this was a quick dish,
they didn’t give a time estimate, but I think they were shooting for 30 minute
meals. This definitely can be done in
that time. Since there are four chicken
breasts, you will absolutely get 4 servings out of it. The first time I had it, I made a quick
vegetable, but then the second time, I had a salad with the potatoes. So delicious.
In all honesty, you could probably cut the portions in half and serve it
with a pile of vegetables and salad and stretch the servings even further.
The calorie count and total fat
looks good. I saw in the comments that
some people substituted no-fat half and half for the whipped cream, so I guess
there is room for improvement. I’ll be
honest, I’m not sure how they got 0 cholesterol with whipping cream and 0
protein when you’re eating it with chicken.
Ingredients:
Changes denoted by red text
4 skinless, boneless thinly sliced
chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
½ cup fat-free, lower-sodium
chicken broth
1 rosemary sprig
3 tablespoons whipping cream
2 teaspoons Dijon mustard
Ingredient Notes:
Chicken Breasts – the original recipe has you purchasing a
pound and a half of chicken breasts and then pounding them thin with a meat
mallet between sheets of waxed paper. I
bought thinly sliced chicken breasts which, while less in weight, took out the
messy step of pounding the breasts out.
If you need more chicken, there should be enough sauce for at least 2
more thinly-sliced breasts.
Shallots
- Shallots look like miniature brown onions with a thick skin. They have a strong garlic taste and are a pain in the butt to chop. You have to remove ALL of the skin and sometimes there are multiple bulbs in one shallot.
- I used 2 large shallots to get the 3 tablespoons called for in the recipe.
- You can substitute green onions (only the white part) or a small onion with a little garlic.
Rosemary Sprig – you need to use the fresh herb sprig because
you are steeping the herb in the sauce, like tea. The fresh herb will release much flavor.
Whipping Cream – I used heavy whipping cream because that’s
all I could find. It worked fine.
Dijon Mustard – there are a lot of different types of
Dijon mustard, so stick with the regular unflavored kind.
Equipment Needed:
Cutting board
Sharp knife
Large skillet
Flexible spatula
Serving platter/Plate
Large spoon
Tongs
Equipment Notes:
Large Skillet – don’t worry about needing
deep sides, even though you are making a sauce.
Most of the liquid reduces to a smaller amount.
Flexible Spatula – I like using a flexible spatula for sautéing
delicate meats like chicken. A regular
rigid spatula could tear the chicken when trying to flip it over.
Tongs – I use tongs to retrieve the rosemary sprig so not too scoop out
too much of the sauce.
Directions:
(1) Sprinkle chicken with salt and black pepper.
(2) Heat a large skillet over medium-high
heat. Add olive oil to pan.
Let the olive oil heat
slightly. The pan will already be hot,
so it shouldn’t take long.
(3) Add chicken; sauté 3 minutes on each
side or until done. Transfer to a serving platter.
If there are little bits of chicken
left behind, it’s okay. It will give the
sauce a little punch.
(4) Add shallots to pan; sauté for 2 minutes.
(5) Stir in chicken broth and rosemary
sprig; bring to a boil. Cook 2 minutes.
The chicken broth may reduce a little
bit (get smaller in amount. While it is
boiling, make sure you scrape all the little bits off the bottom of the pan.
(6) Stir in whipping cream; cook 2
minutes.
Make sure you keep stirring and don’t
walk away from the pan. Cream can burn
quickly.
(7) Remove from heat, and discard
rosemary. Stir in Dijon mustard. Spoon over chicken.
This was a simple dish that you
probably have most of the ingredients already in your kitchen. They tasted great with a simple vegetable
medley, but fantastic with mashed potatoes.
If there was anything I’d do differently, I’d probably try to find the
no-fat half-and-half to slim it down a little.
Other than that, it was healthy and delicious!
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