Thursday, April 24, 2014

Chicken with mustard-wine sauce

So good. With roasted veggies.

Veggies:
4 shallots
12 baby carrots
1 lb red potatoes
2.5 T olive oil
Salt and pepper

Toss all together, spread on jelly roll pan and bake for 30min at 425.

Meanwhile, make the chicken:
1.5 lb chicken breast
1 cup white wine
Thyme
Rosemary
1 T flour
1.5 cup stock
1 T Dijon mustard
2 T parsley

Heat a cast iron pan with 1 T oil. Season chicken with salt and pepper. Place in pan, brown on each side. Then add to oven with veggies for 10 min or until done.
 
Return pan to stove, remove chicken or move to side of pan. Wisk in wine and herbs. Boil and scrape pan for 5-8 min. Mix in flour, 1/2 c stock, and mustard-- wisk in. Add rest of stock and parsley. 

Serve sauce over chicken.


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