Sometimes We Just Need Quick and Easy

So, one of my husband's favorite phrases in regard to food (aside from talking about how much he loves to eat or about the joys of bacon) is "quick and easy." As in, "Thursday night is small group night so we need to have leftovers or something quick and easy." And as much as I love my husband, as a foodie and someone who loooves cooking and baking, "quick and easy" just seems like a cop-out to me. It's not that quick and easy cooking is bad—it just seems like cheating. I know, I know. I'm an overachiever... completely and totally an overachiever. But anyways, even though the phrase "quick and easy" grates on my nerves, my husband is right--quick and easy cooking is sometimes necessary, and it often can be really good. Take this Chicken with Creamy Mustard Sauce, for example. For the most part, this meal can be made with ingredients already in your pantry and fridge, and it can be whipped up in about 20 minutes or less. We loved how the savory, creamy sauce covers each bite of juicy chicken. This is a meal simple enough for a busy night, but special enough for company when paired with succulent sides like rice or couscous, bread, and a big green salad. We loved this dinner a lot and hope you do too!

By the way, while I have your attention, be sure to check out the $35 CSN stores giveway happening on my personal blog now through Sunday, March 13!

Chicken with Creamy Mustard Sauce

from Women’s Day, October 2010

Ingredients:

• 2 tablespoons flour
• salt
• pepper
• 1 pound chicken breasts, sliced and patted dry
• ~2 teaspoons olive oil
• 1/4 cup white wine or chicken broth (I'm not sure which I used but from prior experience, either should work.)
• 1/4 cup minced onions
• 1/2 cup fat free half and half
• 1/4 cup water
• 1 1/2 tablespoons whole grain Dijon mustard
• 1 teaspoon dried tarragon

Directions:

Mix flour and a little salt and pepper in a shallow dish. Press chicken in mixture to coat.

Heat oil in large nonstick skillet. Add chicken and cook for about 8-9 minutes total, flipping halfway. Remove from skillet when golden brown and cooked through, then set aside.

Add chicken broth/wine and onions to skillet. Cook for 1-3 minutes or until onions are soft. Add half and half, water, mustard, and tarragon, then cook, stirring frequently for about 2 minutes or until sauce thickens.

Return chicken and any accumulated juices on plate to skillet. Stir and serve chicken with generous amounts of sauce with rice or couscous.

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