So it's baseball season, and what that means is Friday night games and late dinners, and that is fine by me because after all it is Fall and I love a nice Fall evening. So dinner tonight had to be an easy, quick meal, and wouldn't you know, I indeed delivered a homemade meal in a hurry and here's how I did it.
I turned my chicken breast into cutlets. My tip for you is to cut the chicken when it is still partially frozen. That is the best way to ensure you can get a nice even cut. I brushed the chicken breast in honey mustard and dipped it in bread crumbs. I really like the idea of using things other than egg or milk to dip your chicken in before you bread it. The possibilities are endless when you think about all the dressings and marinades you can you use.
Now let's get cooking. Preheat the oven to 375 degrees and if you have a wire rack to go in a cookie sheet, now is the time to use it. If you don't no worries, your chicken may be a little more greasy but it won't be horrible. Now put the canola oil in your iron skillet. If you don't have an iron skillet, any pan will do, but honestly I am not sure what you are doing with your life that you have not purchased an iron skillet yet. Anyway, cook the chicken a few minutes per side and transfer to the wire rack. I did 2 batches because I did not want to crowd the pan and risk the chicken not getting crispy. Once all the chicken is ready, place in the oven for about 10-12 minutes. Oh, and FYI, those delicious bits, don't you dare throw those away. They are going to become the base of a delicious sauce.
Honey Mustard Chicken:
4 tbsp honey
4 tbsp organic mustard
3 Boneless, skinless chicken breast, cutlet size
1 cup seasoned, organic bread crumbs
3 tbsp canola oil
3 cloves of garlic finely diced
1 tbsp white whole wheat flour
1 cup organic low sodium chicken stock
1 tsp red pepper flakes
salt and pepper to taste
Directions: Whisk the honey and the mustard together until well incorporated, remove 1 tbsp of glaze and set aside. Season the chicken breast with salt and pepper and brush with the honey mustard glaze and place immediately into bread crumb mixture. Once all the chicken breasts have been breaded, set aside. Heat your oven to 375 degrees and place 2 tbsp of canola oil in your skillet. Cooking 3 chicken cutlets at a time, brown on each side about 3 minutes and place on a wire rack fitted on a cookie sheet. Once all the chicken is browned, place in the oven and bake for 10-12 minutes or until an internal temperature of 165 degrees. For the sauce, add remaining canola oil and garlic and reduce the temperature to low so not to burn the garlic. Cook garlic for about 2-3 minutes and add the flour. Stir mixture for 1-2 minutes to cook the flour then add the chicken stock. Increase the temperature to med-high and continue to whisk until mixture starts to thicken. Add 1 tbsp of honey mustard glaze and the red pepper flakes. Continue to cook for 2-3 minutes until mixture is boiling, then turn off the heat. Serve immediately over the chicken.
*I have listed the exact ingredients I used to prepare this recipe. The majority of the ingredients I use are organic, but please know that using non-organic ingredients will make the recipe taste just the same. :-)
Broccoli and Cheddar Mashed Potatoes:
2 pounds of red potatoes (or any potato you have), peeled and cut to about 1/2 inch cubes
1 cup broccoli
4 tbsp organic unsalted butter
1/4 cup organic 2% milk
1 cup shredded organic sharp cheddar cheese
salt and pepper to taste
Directions: Place potatoes in medium sauce pan and cover with cold water. Season the water with a little salt. Bring to a boil and continue to cook until fork tender, about 18-20 minutes. Around the 15 minute mark, put the broccoli into the water to cook with the potatoes. When potatoes are ready, drain off the water and immediately put back into the pot. Mash everything together and add butter and the milk. Stir until well combined. Add the cheese and season with salt and pepper.
Tip: Taste the potatoes after you add the cheese and before you add any salt. The cheese will add a saltiness to the potatoes so you may find you don't need as much!!