Tuesday, November 15, 2011

Creamy Dijon Chicken and Veggies

I've stated before, we do quality dairy on occasion. This is a good example of a once a month or so dish that we have. For me, this mimics the creamy pasta dishes of the past, and it is a nice comfort food after a couple stressful days! I'm not really an emotional eater, but I do love a creamy, homey feeling dish when I am under a lot of stress.

Creamy Dijon Chicken and Veggies
2 Chicken Breasts
2 Tbsp Oil
2 C Chicken Stock
2 Tbsp Dijon Mustard
1/2 C Whipping Cream
4 oz Mushroom
1 C Carrots
1 C Beet Greens
Salt and Pepper to taste

In a heavy bottom skillet, cook salted and peppered chicken breasts in oil.
While it is cooking, chop carrots, mushrooms, and beet greens.
Once chicken is cooked through, remove from pan and set aside.
Add chicken stock and carrots to the pan and allow it to reduce by about 1/2.
Once reduced, add in cream, mustard and remaining veggies.
 Add in chicken breast and allow chicken and veggies to heat through.
 Serve plain or over spaghetti squash. Enjoy!

1 comment:

  1. Looks like a gr8 dish! I have made a healthy version carbonara before using zucchini as the noodles but will def try this one out! :-)