Rosemary-Mustard Chicken

Feb 4

KateFood , 1 Comment

Rating: ★★½☆☆
Day two and counting in our quest to have most dinners at home this month, and still successfully delicious.  Ryan has proven to be a chef extraordinaire already, I am quite impressed! Here is the recipe for you to give it a go…

Rosemary-Mustard Chicken

  • Cooking Spray
  • 2  4-ounce skinless, boneless chicken breasts
  • 1/2 cup white wine
  • 1 tbs. fresh or 1/2 tsp. dried rosemary
  • 2 tbs. whole-grain mustard 
  • Salt and pepper
  1. Coat a nonstick pan with cooking spray.
  2. Saute chicken over medium-high heat until browned, 2-3 minutes per side.
  3. Deglaze pan with white wine; stir in rosemary and mustard.
  4. Reduce heat; simmer 5 minutes, or until chicken is cooked.
  5. Season with salt and pepper to taste.
We made a bed of spinach, then put the chicken and it’s sauce over:

Thyme Brown Rice

  • 1 cup brown rice
  • 1/2 tsp. dried thyme
  • 1 tsp. olive oil (per 2 servings)
  1. Prepare rice according to package directions.
  2. stir in thyme and olive oil during the last minute of cooking.
Bon appetite! 
Update:
We decided we didn’t really carry for this meal.  It have come from a minor confusion in TBS vs TSPs by Ryan, but it could just be a bad recipe.  And since you only get one chance with the Hoffman, we will never know for sure.

One Comment (+add yours?)

  1. Krisy
    Feb 11, 2009 @ 13:36:32

    This sounds yummy! I can’t wait to give it a try!!!

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