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It's recipe swap time again! The theme this week was bloggers choice and I was given the blog I was Born to Cook. If you follow me you know I am all about quick and easy and her Chicken with Mustard Cream Sauce was the perfect meal for me. I will be keeping this in my rotation.
Chicken with Mustard Cream Sauce
extra virgin olive oil
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup dry white wine
1/2 heavy cream
2 tablespoons dijon mustard
1 teaspoon dried marjoram
Heat skillet and add oil. Sprinkle salt and pepper on chicken and add
to hot pan. Cook through, turning once, about 10-12 minutes. Remove
from pan and set aside, keeping it warm.
Pour wine into hot skillet and whisk, stirring for about one minute, or
until it reduces in half. Add cream, mustard, and marjoram and whisk
until thickened, about 2 minutes.
Pour any accumulated juices into pan. Stir together. Plate chicken and add sauce on top.
It's recipe swap time and our theme was too hot to cook. I got Honey Lime Chicken Spinach Salad from Kickin it in the Kitchen. It was the easy, yummy dish I wanted on a lazy Sunday. We didn't want to fire up the grill so I made the chicken on the stove. Yummy either way!
Honey Lime Chicken Spinach Salads
Ingredients:
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon olive oil
Juice of 1 lime
2 garlic cloves, minced
2 teaspoons hot sauce or 1/4-1/2 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 Tablespoons cilantro, chopped
1 pound boneless, skinless chicken breast (I usually slice the breasts in half to make cutlets)
Spinach leaves
1/2 cup sliced strawberries
1-2 Tablespoons feta cheese
Balsamic vinegar & olive oil
Directions:
1. Combine the soy sauce, honey, olive oil, lime juice, garlic cloves, hot sauce, red pepper flakes and cilantro in a small bowl.
2. Put the chicken in a large resealable plastic bag or dish and pour the marinade over it. Let it marinate for at least 1 hour. (I cut it into strips before marinating.)
3. Grill the chicken for 6-7 minutes per side or until the juices run clear. Slice into strips. ( I cooked it on the stove.)
4. Prepare the salad - put as many spinach leaves as you want on a plate, then top with sliced strawberries (I omitted), feta cheese, chicken, and a drizzle of both olive oil and balsamic vinegar.
