Friday, June 21, 2013

Friday Food

I started receiving Martha Stewart Living magazine a while back.  I am not sure how that happened; I never subscribed, but I have enjoyed reading it.  Although I appreciate shortcuts a little more than Martha does, the magazine has some delicious recipes.  I made a new one this week that I wanted to share!


Emily's Version:
  • 4 boneless skinless chicken breasts, pounded thin and seasoned with garlic salt and lemon pepper
  • 2 Tbsp extra virgin olive oil
  • 1 minced shallot
  • 4 pods minced garlic
  • 1/4 cup white wine (I used Pinot Grigio)
  • 1/2 cup chicken stock
  • 2 Tbsp Dijon mustard
  • 3 Tbsp reduced fat sour cream (or fat free Greek yogurt)
  • 2 Tbsp finely chopped flat leaf parsley
Heat the olive oil in a large non-stick skillet and add the chicken and cook until done (about 3-4 minutes per side).  Remove the chicken from the pan and add shallots and garlic; cook about one minute.  Add wine and broth and let simmer until wine reduces.  Whisk in mustard and sour cream; simmer on low 4 - 5 minutes until sauce thickens.  Remove from heat and stir in parsley.  Serve sauce over chicken.


I served mine over Jasmine rice with a side salad of mixed baby greens, red onion, and avocado.  It was a great recipe that everyone loved and I will make again.  Thank you Martha Stewart Living.

You can see a video of this recipe being made in the MSL kitchen here:

Have a happy healthy weekend everyone!!!








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