This Week…Pound Your Breasts
The holidays may be over, but we still have to eat! This is a favorite dish of ours because it’s easy and tasty. It’s a good way to get your protein (chicken) that isn’t fried or roasted.
I don’t know the name of the dish, but I call it Carla & David’s because they served it to us years ago for dinner.
*If I’m making it for the two of us, I use one breast and slice it in half lengthwise. Or you could find thin chicken breasts at your local market.
Carla & David’s Chicken
6 chicken breasts* deboned and pounded
4 T. French Dijon mustard
S & P to taste
Garlic powder to taste
3 T. fresh parsley, diced fine
½ pint heavy cream
2 pinches rosemary
flour to coat chicken breasts
2 T. cream sherry (you can substitute with Madeira, Marsala, or dry Vermouth, or use dry white or red wine)
1 stick of butter
Pound breasts and season with S&P. Coat breasts lightly with flour and set aside. Melt butter and add garlic powder and rosemary. Sauté breasts until golden brown, turning once. Remove breasts after they are cooked. Deglaze the pan with sherry, then add heavy cream and French dijon mustard. Sauté until well mixed, then add the breasts and coat them with the sauce. Serve with parsley sprinkled over the breasts.
I like to serve this with rice or egg noodles, but you can pair it with any side dish you prefer.
Enjoy!!!
Comments(15)