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Wednesday, February 24, 2010

A Hot, but Delicious, Mess

Recently, when I put together a brown rice salad for dinner that included thyme, I played chef and tried to find a corresponding dish with chicken that would compliment some of the flavors of the rice salad. Mostly, I was shooting for an underlying thyme theme--say that 5 times fast--instead of trying to incorporate the fruit and pine nuts into chicken.

I settled on Chicken Breasts with Mushrooms in a Thyme-Dijon Cream. Wow, is all I can say. I baked the chicken first with some salt and pepper instead of grilling or frying it stovetop. This allowed me to complete the rice dish and also work on the cream sauce, though I had to sacrifice scraping up all those delicious bits of chicken left over from grilling. In the end, I had moist chicken breasts covered in a rich but not too heavy sauce. Definitely a keeper! Note: the recipe is for a sauce that accompanies 6 chicken breasts; adjust accordingly or have leftovers!

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

 6 cups Fresh Mushrooms, sliced
3/4 cup Sour Cream
2 tbs. Dijon Mustard
1 medium Red Onion, chopped
6 Garlic Cloves, chopped
2 tbs. Thyme Leaves
2 tbs. Olive Oil
1/4 tsp. Salt
1/4 cup Water

1. Cook chicken breasts in oven at 350 degrees or on stovetop until cooked but not dry.
2. Heat olive oil in heave sauté pan over medium-high heat. Add red onion and cook until soft.
3. Stir in sliced mushrooms. Sauté until mushrooms release stored water and turn soft and limp.
4. Lower heat to medium and add sour cream, Dijon mustard, and salt. Stir until mixed.
5. Add chicken breasts to pan and spoon sauce over the chicken. Add thyme leaves.
6. Add water to sauce and decrease heat to low. Cover with a lid and cook for 5 minutes.
7. Remove lid, season with salt and pepper, and enjoy!

Feel free to add additional thyme leaves when plated. Enjoy with vegetables, brown rice salad, or a crusty bread.

Eric Lovelin Photography

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