This past week there has been no time to cook. Instead I have been spending time with my Grandchildren and trying to give their parents some much needed time to catch up on work and relaxation. A new baby in the house is time consuming, but worth every minute of it.
I’ve mentioned before that my DIL Kristen is a marvelous cook. She contributes to this blog on occasion and I always come away from their home with new ideas. On a busy night while I was visiting them, she made this quick and easy chicken dish. It can be ready in 15 minutes. She served it with a pancetta risotto that took a little longer to make, but you could also serve it with quick cooking couscous or rice. The cream sauce has a hit of mustard and makes the sauteed chicken cutlets an impressive company dish.
CHICKEN WITH MUSTARD CREAM SAUCE
6 to 8 chicken cutlets
2 tablespoons butter
1/4 cup white wine
2/3 cup chicken broth
1/2 cup whipping cream
4 tablespoons honey Dijon mustard
Melt butter in large saute pan. Brown chicken cutlets on both sides until cooked through. Remove chicken to plate. Add wine to pan to deglaze. Stir to release brown bits from pan. Cook long enough to reduce the wine slightly. Add the chicken broth, cream and mustard. Boil until sauce thickens, about 2 minutes. Salt and pepper to taste. Serve sauce over chicken. Garnish with parsley or fresh or dried tarragon. Serves 4.
I am back at the cottage this week and will experiment with my mile high quiche. I am off to visit my egg lady.