New Recipe Is A Hit

Oh.  My.  Goodness.   Tonight's dinner (or "supper" to the country folk) was
A-M-A-Z-I-N-G!  (Blessing #552)  

(And Jillian's dirt-pudding dessert wasn't too bad, either.)

source:  Pioneer Woman

Chicken with Mustard Cream Sauce.  It was easy.  Took only 30 minutes to prepare.  And even Jillian liked it!  (That's a major accomplishment for my sweet, little, and extremely picky eater.)   (#553)

I happened to watch Pioneer Woman a while back, and she made this recipe on the show.  It sounded delicious, so I printed out the recipe. 

If you want her step-by-step instructions, along with photos, click here.

Here's the easy-peasy recipe:

Chicken with Mustard Cream Sauce
Prep Time: 5 minutes
Cook Time:  20 minutes

4-5 whole boneless, skinless chicken breasts
2 TB Olive Oil
2 TB Butter
3 whole garlic cloves, minced
1 c. dry white wine (or brandy)
1 TB (heaping) Dijon Mustard
1 TB (heaping) Grainy Mustard
1/4-1/2 c. Heavy Cream
1/4-1/2 c. Chicken broth
salt & pepper to taste

Cut chicken breats in half lengthwise so you have eight smaller, thinner chicken cutlets.  Salt and pepper both sides.

Heat oil and butter in large skillet over med-high heat.  Cook cutlets on both sides until nice and golden brown and cooked through.  Remove chicken from skillet and keep on a plate.

Source:  Pioneer Woman

Reduce heat to medium.  Add garlic and saute for a minute, stirring to make sure it won't burn.  Next, pour in wine and let it bubble up and cook until it's reduced by half.  Throw in the mustards and stir to combine, then pour in the cream. 

Source:  Pioneer Woman

Stir in chicken broth, adding more if sauce seems too thick. 

Add chicken breasts back to pan, nestling them into the sauce.  Allow sauce to cook for another few minutes, turning over the chicken a couple times to cover with sauce.  Serve chicken, spooning the sauce over the top.

Delicious!!

And for dessert?    DIRT PUDDING!

Jillian helped me make it after school today.  I love it when Jillian helps me in the kitchen.  (#554)  She loves it too.  When I asked her if we should use plastic flower pots or clear cups, she quickly picked "flower pots."  Good choice.

As a side note. . . when Jenica was a little girl, she wanted me to make dirt cups instead of birthday cake for her birthday.  That's when we got these flower pots from the local flower shop.  I'm glad I kept them!

(The girls got into the Oreos yesterday afternoon, so I had to buy another bag of Oreos today.)

Dirt Pudding
1 pkg Oreoz, crushed (16 oz.)
2 c. Cold Milk
1 pkg (4 serving size) Jell-O Chocolate Instant Pudding
1 tub (8 oz) Cool Whip (or less)
8 flower pots (or clear punch cups)

Crush cookies in food processor, or plastic bag with rolling pin.

Pour milk into large bowl.  Add pudding mix.  Beat with wire whisk until well blended, 1-2 minutes.  Let stand 5 minutes.

Stir in whipped topping and half the crushed Oreos.

Place 1-2 TB crushed cookies into cups.  Fill cups about 3/4 full with pudding mixture.  Top with remaining crushed cookies.  Refrigerate 1 hour.  Decorate with gummy worms before serving.