You Need This Creamy Dijon Chicken for Dinner Tonight
If you go for a walk in Seattle, where I live, it's hard not to notice the occasional whiff of rosemary as you pass certain houses. The herb grows like a weed around here, and that means that a quick jaunt to pick up the kids at daycare can quickly turn into a dinner craving: what can we make that will weave that lovely scent in, but never let it overpower? Natasha at Salt and Lavender has just the answer with her creamy Dijon rosemary chicken.
Salt and Lavender is devoted to making meals from fresh, real ingredients and designed for busy people, so this meal seemed like a quick, easy weeknight option. Not to mention, she slips in a trick that both helps make the cooking go much quicker and keeps you from overcooking the chicken breasts — she slices each piece what she calls lengthwise (basically butterflying it into two cutlets). The thinner pieces cook faster and more evenly.
To make the four-serving dish, which comes together in less than half an hour, you take the two breasts — now four fillets, and dredge them in a bit of flour before giving them a quick fry in a mix of butter and olive oil. Once you're done with that, you can set aside the chicken and get started on the the sauce, right in the same pan (yay for less clean-up). First you throw in the rosemary, then some wine, minced garlic, and Dijon mustard, stirring until smooth. Then you add a little cream and replace the chicken. You'll let that all cook for about ten minutes — which makes sure the chicken is done and the sauce is pleasantly thick — and then season it to taste.
Then you're ready to serve — and that creamy, mustardy sauce and the ping of rosemary sounds like heaven served atop a mountain of mashed potatoes.
Get the Recipe: Creamy Dijon Rosemary Chicken from Salt and Lavender
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