October 2010

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Sunday, October 17th, 2010 12:06 pm
This is actually a recipe I got from "Cooking with Grad Students" but I made some adjustments, and I've got some suggestions for similar and easier recipes, too (in a seperate post).

See it here (Delicious looking photo).

Here's the original recipe:
Chicken with Cranberry-Mustard Sauce
  • Chicken breast, boneless, skinless
  • salt, pepper, dried thyme
  • olive oil
  • 1/2 cup white wine or chicken stock (water as a last resort)
  • 1/2 cup roughly chopped cranberries
  • 2 tbsp sugar
  • 1 tbsp dijon mustard

1. Season the chicken with salt, pepper, and dried thyme. Combine the wine, cranberries, sugar, and mustard in a bowl/measuring cup.
2. Heat a small skillet over medium heat. Add the olive oil and cook the chicken until it begins to get golden brown (~4 minutes for the first side, 3 for the second).
3. Remove the chicken from the pan and set aside. Add the remaining ingredients to the pan and bring to a boil. Cook for another 5 minutes, or until the sauce begins to thicken.
4. Return the chicken to the pan for another 4-5 minutes (top side up only) or until it is cooked through.
5. Serve.

Here are my suggestions- 
1. up the wine. (that's always one of my suggestions. I love wine in cooking).
2. instead of chopped fresh cranberries, used dried cranberries and a bit of juice (I tend to use apple). 
3. Serve with a spinach salad with cranberries, pine nuts, and a balsamic dressing. And garlic mashed potatoes. No, seriously. I often skip the effort of the fancy salad, but I always make the garlic mashed potatoes.

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