Tuesday, January 11, 2011

Sweet Cream Chicken and Roasted Vegetables

Oh my, was this chicken was fantastic with the cream sauce.  The cream sauce is smooth, sweet, and perfect.  We really enjoyed it!  You definitely need to make this with cream, don't try to lower the calories and use half and half.  The cream makes the sauce and the whole dish.  It really is super yummy!  You can also use the sweet cream mustard sauce on the roasted veggies. 

Sweet Cream Mustard Sauce
2 cloves garlic, chopped
2 Tbsp. butter
12 sage leaves, chopped
2 Tbsp. dijon mustard
4 Tbsp. honey
3/4 cup whipping cream
salt and pepper to taste
2-3 dashes cayenne pepper

Melt butter in a sauce pan.  Add garlic and sage.  Saute for about two minutes.  Add mustard, honey and whipping cream and stir.  Season with cayenne, salt and pepper.  Let simmer and infuse for fifteen to twenty minutes.  (Don't boil the sauce.)

4 boneless, skinless chicken breasts
1 cup whipping cream
2 cups bread crumbs
salt and pepper

Pound each breast until approximately 1-1.5 inches thick.  Dip chicken in whipping cream, sprinkle with salt and pepper and coat well with bread crumbs.  Let sit for 15 minutes so the crumbs can stick to the chicken.  On the stove top, on medium to medium high heat, sear chicken for about 3 minutes per side.  Remove from heat once cooked through. 

Roasted Vegetables
2 handfuls French green beans
2 parsnips chopped
2 carrots chopped
1 zucchini sliced
1/2 butternut squash cubed
2-3 cloves garlic
olive oil
seasoned salt and pepper to taste

Preheat oven to 350.  Rinse and cut vegetables, assort on baking sheet or dish.  Drizzle with olive oil, season with garlic, salt and pepper.  Bake for 30-35 minutes.

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