My sister in law has a favorite cheese that she gets whenever she goes to Australia called Tasty Cheese. To her absolute joy, they now carry a very very close version of it at Costco called Boxing Cheddar. It's technically an aged sharp cheddar cheese, the best description of the taste I can come up with is an aged cheddar with a twist of good, crunchy parmesan. Anyway, joking with her today I said maybe I would invent a Tasty Cheese chicken dish for dinner. Not having any other brilliant gourmet morsels planned, I decided to actually give it a try.
I started by marinating the chicken breasts in red wine, olive oil, a splosh of dijon, and some Bavarian Seasoning from Penzeys and baking them. Then I added some left over Rioja Wine Vinaigrette from the ahi recipe I made Tuesday. (Bobby Flay's Bolo's Seared Tuna which was wonderful!!) and topped it with the shredded Tasty Cheese then tossed it back in the oven to melt.
It turned out pretty darned tasty!!
One little tweak I need to make next time: I put too much of the vinaigrette on the chicken before adding the cheese, so it basically just slid off the chicken.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, January 28, 2010
Friday, January 15, 2010
Pan Seared Chicken with Mustard Sauce
4 boneless, skinless chicken breast halves (2lbs total weight)
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy (double) cream
2 tablespoons dijon mustard
salt and freshly ground pepper
Cook the chicken:
Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet to an even thickness, about 1/2 inch. Season with salt and pepper. In a large frying pan over medium-high heat, melt butter. Add chicken and cook, turning once, until opaque throughout, about 8-10 minutes total. Transfer to a plate.
Make the sauce:
Stir mustard seeds into the pan drippings and cook over med-high heat, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce heat to medium, cook, stirring, until slightly reduced, 1-2 minutes. Stir in cream and mustard and cook for 1 minute to blend flavors. Return chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve drizzled with sauce.
*From Williams Sonoma The Weeknight Cook
I didn't have mustard seeds, so I skipped that step. And the cream I had on hand was left over heavy whipping cream from the holidays. The chicken cooked beautifully in my new All-Clad stainless steel pan. A non stick pan probably wouldn't give you the pan scrapings that made the sauce so easy and flavorful.
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy (double) cream
2 tablespoons dijon mustard
salt and freshly ground pepper
Cook the chicken:
Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet to an even thickness, about 1/2 inch. Season with salt and pepper. In a large frying pan over medium-high heat, melt butter. Add chicken and cook, turning once, until opaque throughout, about 8-10 minutes total. Transfer to a plate.
Make the sauce:
Stir mustard seeds into the pan drippings and cook over med-high heat, stirring, for about 15 seconds. Add the wine and broth and bring to a simmer. Reduce heat to medium, cook, stirring, until slightly reduced, 1-2 minutes. Stir in cream and mustard and cook for 1 minute to blend flavors. Return chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minute. Season to taste with salt and pepper. Slice the chicken and serve drizzled with sauce.
*From Williams Sonoma The Weeknight Cook
I didn't have mustard seeds, so I skipped that step. And the cream I had on hand was left over heavy whipping cream from the holidays. The chicken cooked beautifully in my new All-Clad stainless steel pan. A non stick pan probably wouldn't give you the pan scrapings that made the sauce so easy and flavorful.
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