I got home from class last night around 8:30 and I was starved. I had had leftovers for lunch, so I wanted something else so I asked Mr. Prevention what he had for dinner.
“B-dubs,” he responded. (Chicken wings for those of you unfamiliar with the popular US chain). Of course, I thought.
You see, when I’m on my own for dinner I don’t pick-up take-out. I make things like Chicken with Creamy Chive Sauce and serve it over Bon Appetit’s Potato and Celery Root Mash. And then I eat it…at the table…while watching Julie & Julia. And that’s precisely what happened last week one night when Mr. Prevention had a work dinner thing.
I would say this is very “dietitian-y” of me, but I would choose this meal over wings any night. And um, I do like wings! But there’s a reason this dish has been raved about over and over again on some of my favorite healthy living blogs. Healthy, delicious, and quick? Always a winning combination!
Chicken with Creamy Chive Sauce from Eating Well, as seen on Gourmet: Day to Day
4 boneless, skinless chicken breasts, (~1 lb), trimmed of fat
1/2 tsp kosher salt, divided
1/4 cup + 1 Tbsp all-purpose flour, divided
3 tsp extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-oz can reduced-sodium chicken broth
1/3 cup 2% plain Greek yogurt
1 Tbsp whole grain dijon mustard
1/2 cup chopped chives, (about 1 bunch)
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately. Yield: 4 servings (1 chicken cutlet with about 1/4 cup sauce).
Nutrition Information (per serving): 233 calories; 5.5 g. fat; 56 mg. cholesterol; 422 mg. sodium; 11.3 g. carbohydrate; 0.3 g. fiber; 30 g. protein
Result: Simple, clean flavors. Be patient with the sauce…it will thicken! For a sauce so creamy, it’s hard to believe this dish comes in under 250 calories per serving. This is a quick meal for a weeknight and reheats well for leftovers. For those looking for a low-carb meal, this is a great choice! Enjoy![/print_this]
While this dolled up chicken was great by itself, I stepped up my game and matched the dijon flavor from the chicken with this Potato and Celery Root Mash. At the Foodbuzz Festival this fall, we were served a celery root mash and it has been on my “must make list” ever since.
Celery root is very low in calories and has such a unique, crisp flavor. I like celery, but I like celery root much better. The flavors are similar, but celery root isn’t as watery and is a consistent, smooth flavor.
If you’re looking for a change from your everyday mashed potatoes, try adding some celery root and Dijon mustard to change things up a bit! And to cut some fat and calories, and add some protein, try plain Greek yogurt in place of sour cream – yum!
Potato and Celery Root Mash slightly adapted from Bon Appetit
2 1/2 lbs (about 5 large) russet potatoes, peeled, cut into 2-inch cubes
1 1-lb celery root (celeriac), peeled, cut into 3/4-inch cubes
1 6-inch piece fresh horseradish, grated (optional)
1 1/2 cups 2% plain Greek yogurt
3 Tbsp whole grain dijon mustard
2 Tbsp unsalted butter
Kosher salt and pepper, to taste
Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1 inch. Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt. Yield: 8 servings (1 cup each).
Nutrition Information (per cup): 171 calories; 4.3 g. fat; 2 mg. cholesterol; 170 mg. sodium; 27 mg. carbohydrate; 3.4 g. fiber; 7.8 g. protein
Result: This was delicious, however, next time I won’t be adding the horseradish. Firstly, the horseradish was spendy (about $3.99) and I made the mistake of not grating it finely enough and certain bites were…strong. I happen to really like horseradish, but I don’t think it added enough to be worth the hunt and cost. A mash like this makes for a perfect “bed” for your favorite protein – you can add just about anything atop a bed of this and it would only heighten the meal. A fun spin on the everyday mashed potato! Enjoy![/print_this]
I am off to the clinic for the day and I have a happy hour meeting with my business partners. My sister-in-law is in for the night, so we’ll head out for a later dinner eventually! TGIF!
We love making this dish. It’s so freaking tasty with practically no guilt!
Your photos look amazing, as usual! 😉
This chicken sounds so good! I have never had celery root and am now very intrigued. Must give it a try, it sounds fantastic! Have a great weekend 🙂
Wait…no garlic?! WHAT?! I can eat this! It looks so delicious. Do you seriously cook meals like this after a long day of work?? I only cook on my days off. You’re impressive. I just don’t have the stamina to cook after work!
Looks fantastic. I’ve never had celery root before – I’ll definitely give this one a whirl!
this looks like total comfort food to me. Chives are one of my very favorite herbs! I love it when I can harvest my own and I love it that they come back every year and are one of the first things to pop up in my herb garden once spring arrives! I WILL be making this dish! Hmmmm….maybe tonight. Just need to go pick up some chives!
That looks amazing!! Hope you have a fantastic weekend!
BW? Is that Buffalo Wild Wings? If so, I LOVE that place. It’s my favourite American chain restaurant. I totally had part of my bacelorette party there.
There was one right by our hotel in Orlando and I was planning on going there for dinner after the marathon, but I was surprisingly not even hungry after all that running so I ate half a veggie sub instead.
Anyway, this dish sounds awesome. I’m pinning it to make for Matt who loves chicken (although I think this would be rockin’ with veal). I love celeriac too. I first used it a couple years ago and think it’s awesome for purees. It’s really good in soup too. You should try it in your favourite veggie soup recipe.
I knew your photos would be awesome and they absolutely are. 🙂 I love that we ate this on the same night. We loved it as well.
Wow, this looks superb! Ok, not sure how many people use the word superb. 😉
I have never cooked with celery root before. Sounds interesting!!
Hope you have a fabulous weekend, Nicole!
You and I are so alike Nicole. Even days when I come home late for work, the first thing I want to do is get bizzy in my kitchen!
Next time, buy prepared horseradish – http://www.iherb.com/Reese-Prepared-Horseradish-6-5-oz-184-g/34378?utm_source=ms&utm_medium=s
That brand in the above link goes on sale at my store for .99 cents a jar every two weeks – you still get the horseradish flavor, just not the huge chunks.
Hope you have a great weekend Nicole – we are supposed to get 4-8 inches of snow today!
Men miss out on so much goodness with their eating habits. I can’t decide what part of this meal sounds more amazing. I need to make it.
I’m with you….I love cooking a nice meal for myself. I do hate to admit I haven’t cooked with celery root. Always something to try!
Hi Nicole, I’d so choose your dinner over wings. ANY day. Have a fantastic weekend.
1) I do love Bdubs and really miss it. I get a chicken tender wrap with spicy garlic sauce, not wings. 🙂
2) This chicken actually sounds better than Bdubs.
3) Your photos are [once again] fabulous
4) I have been dreaming of a potato and celery root mash since the Foodbuzz fest.
That picture right before the recipe – stunning. Serious. Love.
I’m all about the homemade dinners and can’t imagine eating a meal solely of buffalo wings…I need a veggie! (or thirty). That chive sauce sounds like something I could drink with a straw. Happily.
Made this this afternoon for lunch, but I had it with quinoa instead. Delish! I can’t seem to see your page on Facebook. It just brings me straight to my home page.
Sorry about that, Lisa. Here’s the link! http://www.facebook.com/PreventionRD – I’m glad you liked the dish! It’s hard to believe it’s so low in calories 🙂
Mmm, what a comforting chicken dish – way better than wings! I love how versatile Greek yogurt is!
That potato & celery root mash looks amazing & you can’t beat 2 CHO servings/cup!!!!
I asked my mom what i should post about this, and she said “plate-licking good!” and that’s exactly what it was. This dish was absolutely delicious!
We might have added a little bit too much of the reserved potato-root liquid to the mash, so it wasnt as thick as I would have preferred, but the flavor was amazing. Also, we omitted the horseradish because of Nicole’s suggestion.
The only thing that surprised me about this recipe was how long it took to prepare from start to finish. It took my mom and I about 1 hour 15 mins–probably not a dish I could do during the week. But definitely worth the effort on the weekend. Sooo tasty!
Haley: I’m so glad you (and your mom!) enjoyed this meal 🙂 It’s not the fastest to make, but it sure is good:) Thanks for the sweet comment…I love hearing others’ feedback on dishes! Have a super week 🙂
So I made this for Matt’s birthday last night it was SO good.
I used tenderized pork chops instead of chicken breast and sour cream instead of yoghurt and I used a bit more chives than was called for but it was still amazing.
I’m definitely keeping this dish in my repertoire.
I’m so glad you liked it! 🙂 I think pork chops would be great in this…I’ll have to try that next time. And the original recipe did call for sour cream, that’s funny!
I’m planning on trying this recipe on the weekend. Can’t wait to try this! Thank you so much for sharing!