Today’s recipe is one of my all-time favorite chicken recipes. My mom made it when I still lived at home and I knew it was one of those recipes that I was going to take with me when I left home. It’s an easy recipe – meaning that it isn’t difficult to understand, though it does take a little more time than your typical chicken recipe.
This is a great dish to make when you want to impress your dinner guests. It looks difficult, sounds gourmet, and is bursting with flavor.
The chicken is dredged in a garlic/butter mixture and then breaded. You can either choose to bake the chicken (healthier and easier when cooking for a crowd) or you can sauté it on the stove. Generally, I take the “sauté” route because I’m lazy and can never remember to preheat the oven. Lame.
I made this meal twice during our gluten-free eating bout. Both times, I subbed cornstarch and gluten-free all purpose flour for the flour and breadcrumbs called for in the regular recipe (see below).
Three delicious components of the sauce: wine, mustard, and cream/milk.
If you haven’t noticed yet, we eat rice with pretty much anything.
Must be my Middle Eastern roots kicking in…
If you love chicken recipes as much as I do, check out these delicious recipes:
16 oz chicken breasts, butterflied (or thinly pounded) and seasoned with salt and pepper
Dip chicken in butter/garlic mixture quickly and pat with flour mixture. Lay on greased baking sheet (if choosing the bake method) OR in well-oiled skillet (skillet should have about 1 T butter/oil). Repeat with remaining chicken.
For baking – Bake at 350F for 30 minutes or until chicken is cooked through.
For stovetop – Saute on med-high heat until chicken cooks (about 8-10 minutes), adding more butter if necessary.
*since the flour mixture is the problem, I have revised the flour mixture to be gluten-free
1/4 c cornstarch
1/4 c Red Mill Gluten-Free All Purpose Flour
1/2 c walnuts
1/8 c sesame seeds
Preparation and execution of recipe is the same.
Dijon Cream Sauce
1 c heavy whipping cream OR milk
2 T dijon mustard
2 T red wine or dry sherry
1/4 tsp salt
1/8 tsp pepper
Heat ingredients in a saucepan. Bring to a light simmer for about 2 minutes and remove from the heat.
My love for grilled squash is out of control. Like if you served it to me every day, I wouldn’t complain. It makes sense then to dedicate a whole post to the wonders of grilling squash and serving it up different ways. When I ran across these little pieces of deliciousness on Melissa’s website, I knew…
Who else loves a stripes on stripes look? I feel like I don’t wear this skirt enough so I’ve been trying to change that. Every few weeks, I evaluate my closet and I take out pieces that I feel have been neglected or ignored. My unspoken policy is if I buy something, I better wear…
Sad news. My wool blend winter coat is sold out. So I found a few different ones for you in case you’re searching for that perfect winter coat (here and here). In my search for similar options, I realized that Nordstrom is having the greatest winter coat sale ever, some up to 50% off. Coat lovers prepare yourselves…
I love fall cooking and fall foods. There’s something comforting about a slice of apple pie or a bowl of soup or egg nog. I blame this last one on the hubs. He introduced me to egg nog when we got married and at first, I hated the idea. Until I realized just how much…
Ever since the first Fall 2014 images of beautiful models with their amazing hairstyles hit the internet, I have been working on recreating specific braided hairstyles. Since I have curly hair, my options of hairstyles tend to be limited and understandably, braids work best on my hair. This is a great braided hairstyle for second…
I can honestly say this is the easiest recipe I own. Not only does it require a minuscule amount of ingredients but it is incredibly simple to put together. And I do it all in the same baking dish. This recipe was my sister’s favorite growing up. Now it’s the hubs’. If it were up…