Thursday, November 26, 2015


4 chix breasts
2T olive oil
2T butter
1T minced garlic
1c white wine
1T Dijon mustard
1T grainy mustard
3T honey
1/2c heavy cream (or whole milk)
1/2c chicken broth
salt and pepper

Heat a large skillet over med-high heat. Add butter and oil to the pan. Trim and pound the chicken and season. Add to skillet and brown both sides. Remove to plate. Reduce pan to med and sauté garlic. Add wine and reduce to half. Add mustards. Add heavy cream, chicken broth, and honey. Add chicken until cooked through.


This is a great 15 min/one pan dinner. It tastes like a fancy restaurant dish and is so easy to make!

4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)

Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.