Chicken W Dijon Sauce

Until about 3 months ago, Rob didnt like mustard.  Then one day he asked to try a lick when I got some on my finger, and proceeded to put it on his sandwich.  That is how life with Rob has been since we started dating.  Nik and Aaron will eat pretty much anything you put in front of them.  That is partly because when they were little they had to try something new each day.  It wasnt a question they just had a new “try” each day.   Now they like just about anything.

The first time I cooked for Rob he ate only about 1/3 of stir fry I gave him.  He ate the chicken and the carrots.  That was it.  Now he is the one pointing out new things to try.   I was so excited when I found a recipe in a magazine (Yes that same Rachel Ray magazine as the orzo recipe) and I mentioned I like chicken and mustard so Rob, in post chemo stupor said go for it.  He was a bit skeptical but hey what the heck right??

So here is my take on that recipe.  I had to do away with some of the items due to lack of ingredients on hand and the salad didnt do too much for me so I made my own. 

yield 8 servings (5 WW point)    adapted from Rachel Ray mag

3 lbs boneless skinless chicken
1/4 cup apple cider vinegar
1/4 cup water
2-3 tbsp dijon mustard
1/2 cup half and half
S&P to taste
Some oil for pan frying

Here is the cast of characters

First step is to trim up and flatten the chicken breasts

Then season with S&P.

Heat up your pan roaring hot with just a little oil. 
Fry your chicken on one side for 3-4 minutes without touching it.  This will create a nice golden brown with yummy crispy bits on the pan.

Flip your chicken when you have a nice golden yumminess and cook for about 3-4 minutes on that side.  Remember that you want the chicken about 3/4 of the way done but not fully for tender juicy perfection.

Take out of the pan and put on a plate and cover with foil to keep warm.

Measure out your vinegar.  As you can see the recipe started out with only one tbsp of vinegar but I found that wasnt enough.  When I put it in the pan it evaporated in about 10 seconds and other than burning my eyes didnt do much for the sauce, so I upped it to 1/4 cup.

Turn the heat down to medium high.  After you have added the vinegar (and the 1/4 cup of water) and got all the crunchy bits off the pan, add your half and half and stir vigorously.  It will look less than appetizing but trust me..

Add the mustard.  As you can see I just eyeballed it. 

Stir to make a sauce then add your chicken back in.. cook for a couple more minutes turning frequently to disperse the sauce onto the chicken.

Serve with sides of your choice.  I did it with rice.  I forgot to put the veggie on the plate.. haha.  This would be so yummy with a nice potato salad in the summer, or sliced and presented on a bed of lettuce for salad.

Rob and the kids response was that it was a keeper.  The kids then asked for more.   Best praise ever.  Post chemo Rob ate a half a breast which is alot for him right now. 

Happy Cooking


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