I love simple weeknight dinners.  And how underrated is mustard?  VERY underrated.  It compliments chicken well and can’t be beat in the cost department.

Chicken, Dijon mustard, and heavy cream.  Besides the sides, that’s about all this one took to prepare.

“You don’t need a silver fork to eat good food.” – Paul Prudhomme

Begin with two large boneless skinless chicken breasts.

Rinse and pat dry – now trim the meat.

Butterfly each breast (cut into halves).

Place under saran wrap.

Now flatten the chicken with a meat mallet or use a flat bottomed object.

You REALLY don’t need a meat mallet or a meat tenderizer to do this.. any old glass cup will do… but HEY!  If you’ve been looking for a reason to use the meat mallet sitting unused in your silverware drawer for the last 4 years, NOW’s your chance! 😀

These are about 1/2 inch thick after flattening.

Season both sides with salt and pepper.

Warm up 3 tablespoons of vegetable or canola oil on medium-high heat and cook the chicken for 3-4 minutes per side, flipping once.

The internal temp needs to reach 165* F (no pink inside).  Once cooked, place the chicken on a paper-towel lined plate.

Using the same pan, reduce the heat to medium and whisk 2 tablespoons of flour into the drippings creating a crumbly paste.

Gradually add 1 1/2 cups of milk and continue to whisk until you have a smooth sauce.  Now add 1/2 cup of HEAVY CREAM to the mixture and continue whisking on medium heat until bubbling.

Add 1/2 teaspoon of dried Rosemary.  If you don’t like or have rosemary, you can use oregano, thyme.. or even tarragon. 😉

They’re all good!  We’re simply looking to level-up the Dijon flavor.

Now whisk in 2 tablespoons of Dijon Mustard.  Then, 1/2 tablespoon of honey (or brown sugar if you’re out of honey.. got it, honey?)

Continue to simmer on low until you have a thick bubbling sauce.  Now add a few cracks of black pepper and 1/2-1 teaspoon of salt depending on your salt preference.

If you want your sauce thinner, add a couple tablespoons of milk making sure you compensate for the salt.  If you want it richer, add more cream.

Now that you’ve perfected your creamy Dijon sauce, place the chicken back into the pan and simmer for a few minutes.

Serve it on a bed of The Best Mashed Potatoes  … or egg noodles.. or rice.  Whatever you prefer!  You know… my preference is for mashed potatoes… I’m a very loyal fan.

**Go MPs!**

The chicken was accompanied by a side salad.  It was a fancy one too.  Baby spinach, dried cherries, sliced almonds, feta cheese.. zesty herbal vinaigrette.

NO I did not make the salad.  Who do you think I am?  I said this was a quick and easy weeknight meal, not an evening in Paris! 🙂  Dole made the salad for me; it came in a bag from the grocery store on sale – “2 for $4.”

There you have it.  A basic recipe that’ll impress anyone you make it for.  It looks and tastes fancy, but in all reality it’s just mustard and milk.  Bon Appétit!

Creamy Dijon Chicken

• 2 large boneless skinless Chicken Breasts
• 3 tablespoons vegetable or canola Oil
• 2 tablespoons Flour
• 1 1/2 cups Milk
• 1/2-3/4 cup Heavy Cream
• 2 tablespoons Dijon Mustard
• 1/2 tablespoon Honey or Brown Sugar
• 1/2 teaspoon Dried Rosemary
• Salt and Pepper

Rinse, dry and trim the chicken.  Now halve the breasts.  Cover them in saran wrap and using a mallet or flat bottomed glass, flatten to about 1/2 inch.  Salt and pepper both sides.

In a large skillet over medium-high heat, heat the oil.  Add the chicken and cook each side about 3-4 minutes only turning once.  Internal temp needs to reach 165*F (no pink).  Set the cooked chicken on a paper towel lined plate.

Using the same pan, reduce the heat to medium and whisk 2 tablespoons of flour into the drippings creating a crumbly paste.  Gradually add 1 1/2 cups of milk and continue to whisk until you have a smooth sauce.  Now add 1/2 cup of heavy cream to the mixture and continue whisking on medium heat until bubbling.  Whisk in the Rosemary, Dijon and Honey.  Now add anywhere from 1/2-1 teaspoon of salt (to your liking).. don’t forget to sample the sauce as you go.

If you want your sauce thinner, add a couple tablespoons of milk making sure you compensate for the salt.  If you want it richer, add more cream.  Don’t forget to give a few turns of cracked black pepper.

Place the chicken back into the pan and simmer on low heat for a few minutes before serving.  Serve over The Best Mashed Potatoes, egg noodles, rice, etc.  Enjoy! 🙂