It has been quite a while since my last post, go figure my hiatus was right after I decided to buy my domain name! I just got back from an 8 day vacation to Seattle Tuesday night and things have been pretty busy since. I did finally get some time for cooking in and this recipe is the fruits of my labor. This dish was pretty easy and very delicious. It would have been even more rewarding if my kitchen had been below 85 degrees, but hey you can’t have everything. This was still worth it despite the heat. Besides I have a good method of running into the air conditioned living room everytime a recipe has some downtime, haha. Anyhow I digress, you will need:
1/2 cup diced onion
1/3 cup Dijon mustard (I used horseradish Dijon- since I always like things on the spicy side)
A few shakes of hot sauce
2 teaspoons worcestershire sauce
5 cloves of garlic, minced
1 cup low sodium chicken broth
1.5 lbs boneless chicken breast halves or thighs
2 tbs butter
2 tbs olive oil
1 tbs herbs de provence
Salt and pepper
In a bowl mix together the onions, mustard, hot sauce, worcestershire, garlic and broth.
Heat a large skillet or sauce pan on medium high and add the butter and oil. Salt and pepper both sides of the chicken and add to the pan. Sprinkle the herbs de provence over the chicken. Cook for about 10 minutes turning occasionally until chicken is browned.
Pour sauce into the pan. Reduce the heat to low and cover cooking for 15-20 minutes or until chicken is cooked through.
Remove chicken from the pan with a slotted spoon / spatula and set aside on a plate. Bring the sauce to a boil and cook until reduced about 7 minutes or so. Here is a before and after shot to give you an idea:
Pour sauce over chicken and serve immediately.
I served mine with roasted broccoli, but this would also be great with brown rice or roasted potatoes.