Chive Mustard Chicken - $10 a day!

Chive Mustard Chicken - $10 a day!

origin - Nightly Specials, epicurious.com
difficulty - medium
health meter - high

How many different ways can you prepare chicken?? Oh let me count the ways. Let's face it, chicken is one of the most healthy, lean, inexpensive proteins you can cook with. A simple sauce can dramatically change your chicken and is not only easy to prepare, but delicious as well. Following is a new recipe that simply adds a flavorful sauce to boneless chicken breasts. I served this with a new orzo concoction that I came up with - although it is certainly a lot of flavor on one plate! Great side dishes that incorporate healthy vegetables are always good to have on hand (chicken sale buy one get one free $3.50, half package of chives $1.50, half box of orzo $1.00, fresh spinach $.75, shallots $1.00, 2 oz goat cheese $2.00). This recipe would also work great with pork cutlets or veal scallops!

Chive Mustard Chicken

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream - I used half/half and reduced longer
3 tablespoons minced fresh chives

1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.

3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Sun Dried Tomato and Spinach Orzo

1 cup dried orzo
2 cups chicken broth
1 tbsp butter
2 tbsp olive oil
1/4 cup chopped shallots or sweet onions
salt/pepper to taste
1 tsp italian seasoning blend
1 cup roughly chopped fresh spinach
1/4 cup thinly sliced sun dried tomatoes (reconstitute in warm broth if they are too tough)
1/4 cup lightly toasted pine nuts
2 oz. crumbled goat cheese (or 1/4 cup grated parmesan cheese)

Heat olive oil and butter on medium high heat, add shallots and cook until softened. Add dried orzo and stir until slightly browned. Add salt/pepper, italian seasoning and broth. Bring to boil, stir, and turn heat down to low. Cover and simmer for approximately 20 minutes. Remove lid and add spinach and tomatoes. Cook until spinach wilts, remove from heat and stir in goat cheese and pine nuts.