Well it seems like winter is finally here, making its first real appearance of the new year this evening.
It was a high of 45 degrees today, but tomorrow it’s supposed to only get up to 25, with a low of 16. Brrr! I guess it’s time to get out the snow boots, sweaters and gloves. We have been spoiled with spring like weather for weeks now, feeling more like April than the beginning of January!
Little Tebow was just as confused as we were!
With the chill in the air, a hot dinner was definitely on the agenda. I love taking recipe ideas from magazines and adapting ingredients and cooking styles to my preferences. This recipe comes from the Chicken with Brussels Sprouts and Mustard Sauce in Cooking Light’s December 2011 issue.
Mustard Chicken with Brown Rice
3-4 boneless, skinless chicken breasts
extra virgin olive oil
1 cup chicken broth
1 teaspoon honey
2 tablespoons stone ground mustard
1 tablespoon butter
salt and pepper
1 3/4 cup chicken broth
2 cups rice
1) Preheat oven to 425 degrees.
2) Heat pan over high heat, then lightly drizzle olive oil around the pan.
3) Salt and pepper both sides of chicken and add to pan. Cover and cook 4-5 minutes each side until browned.
4) Remove chicken and place on oven-safe baking rack. Place baking pan under rack to catch drippings.
5) Bake at 425 degrees for 12-20 minutes, depending on thickness of chicken.
6) While chicken is baking whisk into chicken pan 1 cup broth, mustard, butter, and honey. Bring to boil, then let simmer on low for 10 minutes.
7) Optional – When chicken is finished, broil for 1-2 minutes until browned. I love my chicken crispy and brown, just my preference!
1) Bring chicken broth to a boil.
2) Add 2 cups of rice and bring to boil.
3) Move heat to low, cover and simmer for 5 minutes.
4) Move from heat and let sit for 5 minutes, then fluff with a fork.
Build your plate with chicken and drizzle sauce over the top. Serve alongside rice and a vegetable side, such as our frozen and microwaved green beans.
Questions for the Readers
1) What is the weather like where you are? Do you want the winter season, or would you happily skip to spring?
2) I serve my meals on smaller plates than my husbands to watch my portion sizes. What tricks do you use to keep yourself in check?