After the Wisconsin weekend I was dying to eat some nice, clean food AND try out my new mustard.
We decided to do chicken cutlets in a mustard shallot sauce with a dash of cream, twice baked potatoes in our little red le creuset ramekins, which I love, and sauteed spinach. I was dreaming about greens, literally. Friday night I dreamt that I had my juicer with me on the trip and mixed up a ton of veggies for breakfast in the morning!
CHICKEN CUTLETS IN MUSTARD SHALLOT SAUCE
FOR THE CHICKEN:
3 chicken cutlets
scant 1 Tbsp olive oil
salt and pepper
Heat the oil in a pan and cook each of the cutlets with salt and pepper. As they are cooking, squeeze a little bit of lemon juice directly onto the chicken. The juice almost carmelizes and gives the chicken a nice brown.
Set chicken aside
FOR THE SAUCE:
1-2 shallots diced
1 Tbsp olive oil
1 1/2 Tbsp of my new Green Olive and Lemon Mustard (or mustard of your choice)
2-3 Tbsp chicken stock
dash of cream
Heat the oil in the same pan you cooked the chicken in. Sautee the shallots. Pour in a little chicken stock and stir to pick up all the delicious bits on the bottom of the pan. ***here you could also use some white wine, we just didn't have a bottle that we wanted to open.
Add in the mustard and a dash of cream and continue to stir until it thickens.
Return the chicken cutlets to the pan with the sauce and turn to coat.