The day before we left for Mexico, several plants arrived in the mail that Mr. Prevention had ordered. The website said that they would ship the plants when the weather was appropriate for planting in our area (based on our zip code). Needless to say, the temps were in the high 30’s and putting little plants in the ground was not a wise choice. As I was scurrying around packing and getting the house in order to leave for the better part of a week, he was running around to Home Depot and Lowes to gather the necessary supplies to plant everything…inside.
My dining room is officially a greenhouse.
I’m not opposed to the gardening…only the crazy methodology which is being used to begin this endeavor. When I asked how these planters were going to make their way outdoors, I was told they would be carried. HAAAAAA. They’re HUGE. It’s going to be a dirty mess. Literally. I expect cursing and carrying on, and perhaps a back injury. (knock on wood)
Herbs are so much easier. My sage, oregano, and thyme are all in pretty good shape, even after the terrible, terrible winter we had. A little pruning and they’ll be mass producing herbs in no time. I want to add parsley and tarragon this year. I’m keeping it simple. I’m envisioning my very pregnant self this summer wanting no part of the hot sun, weeding, or watering.
Tarragon was a last minute thought. It got added to the list after we both swooned over this meal. I love mustard and simple dinners, so that’s what drew me to this particular recipe. I paired it with roasted asparagus (nom nom nom) and it was…perfect. Healthy, quick, and full of flavor.
I taught a “Jazzed Up Chicken” Diabetes Cooking Class yesterday, and this recipe was included in the class as it’s not only tasty and simple, but also low in carbohydrate. The dish was very well-liked (as was this Italian Chicken Bake). It leaves room carb-wise and calorie-wise to include a dinner roll, a starch or potato, or perhaps a chilled glass of dry white wine. Enjoy!
- 4 (5 oz) boneless skinless chicken breasts
- 1 Tbsp olive oil
- ¼ tsp salt and pepper, to taste
- ½ cup low-sodium chicken broth
- 1 cup half and half
- 3-4 Tbsp Dijon mustard
- 1 tsp dried tarragon or oregano
- Preheat oven to 350 F.
- Add olive oil to a large skillet and preheat over medium-high heat.
- Season chicken breasts with salt and pepper. Add chicken to skillet and sauté until golden, about 3-4 minutes per side, turning once; transfer to a baking dish and cover with foil. Bake for 12-15 minutes or until cooked through.
- Pour chicken broth into hot skillet. Whisk in the half and half, mustard, and tarragon or oregano. Whisk for 4-6 minutes over medium heat until thickened. Pour sauce over chicken and serve hot.
Thank goodness it’s almost Friday 😀 My girl Kristen is coming to hangout Saturday night and I’m looking forward to tennis and some salon pampering on Saturday morning. Bring it on, weekend!
I love a new, easy chicken dish to mix things up when I get in a dinner rut! Love this!
This is my kinda dinner! I love mustard!
This sounds so fantastic for a weeknight meal. I love mustard sauces AND chicken!
We gave up on gardening years ago – no matter what we did, the deer, bunnies, squirrels ate all of our loot before we had a chance to harvest it – now I wait until the end of the summer and buy bushels of tomatoes at Caputos!
I did learn that some herbs can’t be planted together – one dominates the other, so now I do my herbs in separate containers – much easier to handle. Enjoy your salon and friend time! 😀
I completely agree with you about the plants! My husband loves landscaping and having fruit and vegetable plants, but they are so much work, and require never-ending care. I would rather stick with my easy to manage herb garden which grows without much care. Love this chicken with creamy mustard!
The sauce looks amazing! I bet it give the chicken the prefect amount of moisture, got to try it!
My hubby loved this so much! TY!
This is one of my very favorite chicken recipes, not only because easy,, it is just delicious,
Glad you love it, too, Phoeebe! 🙂 So much flavor!
I just fixed this for dinner. It was delicious. My husband said, please don’t forget about that recipe so you can fix it again!
Always a good sign 😉 Thanks Donna! 🙂
Really delicious! I used full fat coconut milk instead of heavy cream because I am dairy free and it was really good. Whisked in about 1/4 tsp of glucomannan at the end to thicken sauce. Will make this again!
Sounds delicious, Judy! Glad you enjoyed 🙂
Fixed this today night for dinner, it was over the top good….I did add some Stone ground mustard too it also….love the mustard seeds in it fir added favoring. I also think this sauce would be wonderful on pork chops !
Just finished making this for dinner. The recipe as written is good, however, I think I took it to another level by sautéing 2 packages of baby Bella Mushrooms then proceeding with the sauce. It was delicious and I will be making this many times I need the future!
Glad you liked it, Vanessa!
Very good. Used dried tarragon and fat-free half & half. Pounded chicken breasts very thin, sauteed them on both sides, removed the chicken and cooked the sauce in the skillet, after sauce thickened added the chicken back to the skillet, cooked covered another 5-10 minutes. Avoided having to use the oven.