Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 cup brandy (or white wine)
• 1 Tablespoon (heaping) dijon mustard
• 1 Tablespoon (heaping) grainy mustard
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• sea salt and pepper, to taste

Directions:

Mince the garlic and set aside.  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.

Heat oil and butter in a large skillet over medium-high heat. Place cutlets in to pan and then immediate flip.  Salt and pepper the cutlets, flip, and repeat.  Cook the cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.  [I cooked them in batches.]

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using), being careful if cooking over an open flame. Then just let the booze bubble up and cook until it is reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth and cook until thickened.   When the sauce is close to thickening, sdd chicken breasts back to the pan, nestling them into the sauce, scrap the juice from the resting plate into the pan. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with the sauce spooned over the top.
Myrtle's Note:  The original recipe has some fluidity to the cream and broth, but I wrote what worked for me in my pan on my stove.  I also added a fourth (fat) garlic clove.  I did not have brandy, so I used Barefoot Moscato.  I cannot wait to have it again with brandy!  The thickening took a long time (more reduction), so next time, I might also increase the cream a bit.

Yield:  4 servings


Source:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Ingredients:

• 1 1/2 lbs sweet potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoons paprika
• 1/4 teaspoon ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• 1/2 teaspoon sea salt, divided
• 1 teaspoon McCormack Peppercorn Medley®
• 1/2 teaspoon fresh ground black pepper
• 1 small yellow onion
• 3 cloves garlic
• 1 (14.5) oz can black beans
• 1 cup frozen yellow corn
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• Corn or flour tortillas

Preheat oven to 425 degrees.

Directions:

Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish.  Peal and cube the sweet potatoes and place in a wide bowl.  Drizzle on 3 tablespoons of olive oil and toss.  Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated.  Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.

Whilst the potato cubes are cooking, mince the garlic and set aside.  Mince the onions and set aside.  Juice three tablespoons of lime and set aside.  Rinse and drain the beans and set aside.  Thaw and drain the corn and set aside.

Approximately ten minutes before the potatoes are done, heat the remaining tablespoon of olive oil over medium-high heat.  Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes.  Whilst the onions are browning, mince the garlic and then add it to the onions, along with the other 1/4 teaspoon of sea salt.  Reduce heat to medium-low, add in drained black beans, corn, honey. and lime juice. Heat until warmed through. Toss in roasted sweet potatoes. Serve over warm tortillas with desired toppings.

Topping options:  cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, shredded romaine lettuce or purple cabbage, fresh salsa, and/or pico de gallo and hot sauce

Myrtle's Note:  I totally forgot to slice up the avocado waiting in the refrigerator.  However, these vegetarian tacos were really tasty to someone who is very decidedly not a vegetarian!  I would recommend not forgetting the avocado and combining it with the cotija or feta cheese!  As to alterations, I dropped the cilantro (UGH) and increased the garlic.

Yield:  4 full, two-taco servings, with perhaps another taco left over.

Source: http://www.cookingclassy.com/2013/09/honey-lime-sweet-potato-black-bean-and-corn-tacos/