This is a very tasty recipe that I made for dinner one evening this week.
Chicken Breasts with Toasted Mustard Seed Sauce
6 skinless chicken breasts, boned
3/4 tsp salt, divided
1 tsp ground black pepper, divided
1 1/2 tbsp mustard seeds
2 cups whipping cream
1/4 cup thinly sliced green onions (I used finely chopped white onion)
3 tbsp Dijon mustard
2 tsp fresh lemon juice
Place chicken breasts on a lightly greased rack in a broiler pan. Sprinkle chicken evenly with 1/2 tsp salt and 1/2 tsp pepper. Bake at 500 degrees for 15 minutes; turn oven to broil, and broil chicken 6 inches from heat for 4 to 5 minutes or until browned. Transfer chicken to a large serving platter. Set aside and keep warm.
Place mustard seeds in a small skillet; cook over medium-high heat 5 minutes or until mustard seeds begin to pop and are lightly browned. Removed skillet from heat. Let mustard cool completely in skillet.
Place whipping cream in a medium saucepan. Bring just to a boil; reduce heat and simmer 15 to 20 minutes or until reduced to 1 1/2 cups, stirring occasionally.
Stir in reserved mustard seeds, remaining 1/4 tsp salt, remaining 1/2 tsp pepper, onions, Dijon mustard and lemon juice; cook until mixture is thoroughly heated. Pour sauce over reserved chicken. Serve immediately. Yield: 6 servings.
I served this over rice, with brocolli. Since there are only 2 of us I halved the recipe and it came out great.
Now I must post a few pictures of the cats and of the evening sky.
Nosey sitting in the bay window. She is soooo sweet.
Our new cat Beau, very content to be 6 foot up on top of the cat condo.
Our beautiful reddish pink evening sky.
Until next time,