Here's one of our more popular meals...
Dijon Tarragon Chicken Breasts with Balsamic Brussels Sprouts
Dijon Tarragon Chicken Breasts
Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as "must", with ground mustard seeds to make "burning must", mustum ardens — hence "must ard". A recipe for mustard appears in a Roman cookbook from the late 4th or early 5th century, and was intended as a glaze for spit-roasted boar. (Uhh...yum!)
Our more modern Moutarde de Dijon, is a bit simpler (and milder) made from only mustard flour, water, salt and vinegar.
4 servings Active Time: 5 min Total Time: 25 min
o 2 (14oz) cans chicken broth 2 Tbs butter
o 4 bnls, sknls chicken breasts 2 Tbs flour
o 1 Tbs Dijon mustard 2 Tbs fresh tarragon
o Salt and freshly ground black pepper
1. Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter.
2. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper.
3. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat
chicken back through and to combine flavors, then place until hot broiler for 2 minutes to brown (optional).
Balsamic Brussels Sprouts
4 servings Active Time: 10 min Total Time: 40 min
o 1 lb Brussels sprouts 2 Tbs olive oil
o 1/3 cup balsamic vinegar 1/4 cup sugar
o 1/3 cup dried cranberries
1. Preheat the oven to 375 degrees F.
2. Trim/clean the Brussels sprouts (watch video), then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
3. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
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