sauteed chicken and sweet potatoes with creamy dijon sauce

Hello!

So far, my new years resolutions have been going pretty well. I have been working on being more patient, open-minded, giving and flexible. There have definitely been a few difficulties along the way, but in the end, they have only increased my determination to reach those goals. I have particularly been excelling in my blog resolutions – I have over 10 recipe posts ready and waiting for y’all! I have been scouring blogs for recipes to make and planning them out during the week. Because I lack creativity in the dinner department (typically because I am so tired I want to keel over by 7pm), I have focused on dinner recipes. Due to the fact that I like to get in lots of protein and I like chicken – y’all have about 6 different chicken dinner recipes coming. I will try to space them out though so as not to get repetitive… This one incorporates one of my favorite, most versatile ingredients – mustard!

Sauteed Chicken and Sweet Potatoes with Creamy Dijon Sauce

Recipe: Makes 2-3 servings

adapted from Very Culinary

  • 2 chicken breasts
  • 1/2 tsp salt
  • 1/4 cup white whole wheat flour
  • 1 tbsp garlic infused grapeseed oil (divided)
  • 1 shallot, chopped
  • 1 cup chicken broth
  • 1 rosemary sprig
  • 1/4 cup whipping cream (or half & half)
  • 4 tsp brown or dijon mustard

Directions –

Sprinkle chicken with salt. Dredge in floud and shake off excess. Heat a large skillet over medium high heat and add half of the oil. Once the oil is hot, add the chicken and saute for about 4 minutes on each side. Transfer to a plate. Reduce the heat to medium.

Add the other 1/2 tbsp oil to the pan and then the chopped shallots. Saute for 2 minutes. Stir in chicken broth and rosemary sprig. Simmer for 2 minutes. Stir in mustard and whipping cream and let bubble a little, and cook for 3-5 minutes, until the sauce is thickened. Remove from heat and discard rosemary. Spoon over chicken and roasted sweet potatoes!

Benefits:

Mustard * Improves digestion (by stimulating increased saliva production) and contains the same antioxidants as turmeric (which gives it its yellow color)!

Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.

Chicken * a great source of lean protein as well as B vitamins.

Ps

I am sorry if my posts have been dull lately! Life consists greatly of studying, classes, working out, studying, and going out when possible. I haven’t felt as blog-creative as in the past and also have been lacking in time. Any input on what y’all would like me to write more about would be helpful 🙂

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3 thoughts on “sauteed chicken and sweet potatoes with creamy dijon sauce

  1. Read fast food nation! As far as input, i recommend you try to make indian food. If you can do a recipe with all the spices from scratch instead of “curry powder”, it will blow your mind. Its amazing how good vegetarian food can be due to the indians. But if youre going for quik i bet a good indian recipe with curry powder will still make your night.

    Btw. Austin rocks! Still havent gobe to the highball but i will one of these days. I met they cook from there while drinking in hipsterville( shangri la). What restaurants do you recommend out here besides the one you told me to check out. Still havent gone haha

    1. Hmm… Barley swine is still my fave. Z tejas for catfish biegnets and queso. Second Kitchen. Whole foods dessert bar tres leches cake. Cafe josie for lunch. Galaxy Cafe fish wrap. Lick for ice cream. Too many good places.

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