Do you know what?? Picking out tile for a bathroom is HARD. Seriously. This is sort of where we're at with our home remodel/addition. Picking out bathroom tile. For TWO bathrooms. For the THIRD time (and probably not the last). I have spent hours looking at pictures of bathrooms online to kind of get a feel for what people actually do in their bathrooms. Well, they do everything. From plain-white-all-over to BAM!-in-your-face. And I can't get on board either of those trains. I want something calming, beachy/sea glass like, but with the ability to change the look easily if I ever tire of that. Like maybe someday I will want a more woodsy feel?? I'm thinking tan. But I don't want it to be too plain. Sigh. I just need to man up and go to the tile store. Again. And look at their displays.
Anyways, while the tile seems to be a hurdle I can't get over (for the moment), cooking up this chicken was an easy decision. And I needed something easy in my life. I mean this dish has pan seared chicken, sauteed mushrooms and onions, little whole grains of mustard, and a touch of cream. YUM. Served over a bed of plain brown rice it is amazing! It gives you the feeling of comfort food without putting you in a food coma. Unless you overindulge, and with this?? That's a very good possibility :)
Creamy Mustard Chicken and Rice
2-3 boneless, skinless chicken breasts, butterflied
Salt and pepper
2 Tbsp olive oil
1/2 cup chicken broth
3 cups mushrooms, sliced (white button or cremini mushrooms work great)
1 onion, halved and sliced
3 cloves garlic, minced
1/2 cup heavy cream
3 Tbsp whole grain mustard
2 Tbsp dijon mustard
1/2 tsp dried oregano
1/3 cup carrot, grated
Salt and pepper to taste
1 1/2 cup uncooked brown rice, prepared according to package directions
Preheat oven to 275˚ F. Season both sides of each chicken breast with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken breasts (I can fit two in my pan at a time) and cook on each side for approximately 5 minutes or until each side is nicely browned. Remove chicken and place in an oven safe dish. Repeat with remaining chicken breasts until all chicken breasts are cooked. Place dish of chicken in preheated oven to keep warm.
I the same large skillet used to cook the chicken, add in 1/4 cup chicken broth to deglaze the pan. Using a wooden spoon, scrape off the little brown bits from inside the skillet. Add in mushrooms, onion, and garlic. Saute until onions become translucent and mushrooms begin to soften. If the mushrooms and onions begin sticking to the bottom of the skillet, add in more chicken broth, 1 tablespoon at a time. Once mushrooms are soft and onions are translucent, add in heavy cream, both mustards, and oregano. Mix well. If the sauce is too thick, add a splash of chicken broth to thin to the consistency you prefer. Season with salt and pepper and let simmer for a couple minutes. Turn off heat and add in grated carrot. Remove chicken from oven and slide each piece into the sauce. Serve over the top of the cooked brown rice.
Source: Adapted from Let's Dish
Anyways, while the tile seems to be a hurdle I can't get over (for the moment), cooking up this chicken was an easy decision. And I needed something easy in my life. I mean this dish has pan seared chicken, sauteed mushrooms and onions, little whole grains of mustard, and a touch of cream. YUM. Served over a bed of plain brown rice it is amazing! It gives you the feeling of comfort food without putting you in a food coma. Unless you overindulge, and with this?? That's a very good possibility :)
Creamy Mustard Chicken and Rice
2-3 boneless, skinless chicken breasts, butterflied
Salt and pepper
2 Tbsp olive oil
1/2 cup chicken broth
3 cups mushrooms, sliced (white button or cremini mushrooms work great)
1 onion, halved and sliced
3 cloves garlic, minced
1/2 cup heavy cream
3 Tbsp whole grain mustard
2 Tbsp dijon mustard
1/2 tsp dried oregano
1/3 cup carrot, grated
Salt and pepper to taste
1 1/2 cup uncooked brown rice, prepared according to package directions
Preheat oven to 275˚ F. Season both sides of each chicken breast with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken breasts (I can fit two in my pan at a time) and cook on each side for approximately 5 minutes or until each side is nicely browned. Remove chicken and place in an oven safe dish. Repeat with remaining chicken breasts until all chicken breasts are cooked. Place dish of chicken in preheated oven to keep warm.
I the same large skillet used to cook the chicken, add in 1/4 cup chicken broth to deglaze the pan. Using a wooden spoon, scrape off the little brown bits from inside the skillet. Add in mushrooms, onion, and garlic. Saute until onions become translucent and mushrooms begin to soften. If the mushrooms and onions begin sticking to the bottom of the skillet, add in more chicken broth, 1 tablespoon at a time. Once mushrooms are soft and onions are translucent, add in heavy cream, both mustards, and oregano. Mix well. If the sauce is too thick, add a splash of chicken broth to thin to the consistency you prefer. Season with salt and pepper and let simmer for a couple minutes. Turn off heat and add in grated carrot. Remove chicken from oven and slide each piece into the sauce. Serve over the top of the cooked brown rice.
Source: Adapted from Let's Dish
Comments
Post a Comment