The weekend was spectacular in our little corner of the midwest. There were a few complaints from those who wanted to spend some time in the water--too cold! For those of us who wanted to spend time in the garden, a high of 70 degrees seemed perfect. The Baker mowed the lawn while I read on the front porch--ah, the smell of freshly cut grass!
An early morning trip to the farmers' market yielded more fresh asparagus. I prepared it simply by bringing salted water to a boil, adding the asparagus and cooking it for about three minutes. The spears remained a delicious green and needed no further embellishment. In fact, I didn't even spritz them with lemon juice this time. It was the perfect plate partner for the Chicken Dijonnaise!
Chicken Dijonnaise inspired by a Chicago Tribune Recipe
2 Tbsp unsalted butter
2 Tbsp vegetable oil
4 boneless, skinless chicken breast halves
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 cloves garlic, finely chopped
1/2 cup half and half (or heavy cream)
2 Tbsp whole-grain Dijon mustard
1 tsp fresh thyme leaves or 1/2 tsp dried
Salt and pepper to taste
Chopped fresh parsley
1. Heat one tablespoon of the butter with the two tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides (about four minutes total for thin pieces and a bit more for thicker). Transfer to a platter, cover and keep warm.
2. Add the remaining butter to the skillet. Add the shallots, reduce the heat to medium and cook until softened, about a minute. Add the wine, broth and garlic. Heat to a boil. Cook until the liquid is reduced to about half a cup.
3. Whisk in the half and half and mustard. Cook until slightly thickened--a minute or so--, stir in the thyme.
4. Return the chicken and any juices to the pan and slowly heat through, turning the pieces in the sauce for about four minutes.
5. Lightly nap with the sauce and garnish with the fresh parsley.