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9th August
2010
written by Steph

Dijon Chicken with Bacony Peas

After a rather rambunctious weekend (comprised of late-night games of Scattergories and Moods accompanied by several gin and tonics), I had no desire to carry out our weekly grocery shopping yesterday. Choosing the path of sloth and Excedrin, I instead came up with a Sunday night dinner composed of things that we already had on hand and decided to leave the shopping for another, less hung over day. You know how it goes. Rather than feasting on tater tots smothered in canned chili with a side of carrot sticks and peanut butter, I actually managed to put together a well-balanced meal simply… and so can you! The glory of this meal is that it calls on things that you probably already have in your fridge and pantry, so it’s perfect for those days when you don’t have the time or inclination to shop for something special. Also, it comes together in a jiff and is also delicious. It’s so good no one would realize it was a meal inspired by desperation! 😉 Ingredients For the Chicken
  • Boneless, skinless chicken breasts, pounded to even thickness (about 1.5 inches)
  • 3 tbsp butter
  • 2 tbsp olive oil
  • salt, pepper, dried coriander
  • ½ cup sliced mushrooms (we had shitakes in our fridge, but use whatever you have)
  • 3 cloves minced garlic
  • ½ cup plain yogurt
  • 3 tbsp grainy dijon mustard
For the peas
  • 1 cup of frozen peas, defrosted for about 3 minutes in your microwave
  • 5 strips of bacon, chopped into bite size pieces
  • ½ a white onion, cut into thin strips
  • 1 tbsp lemon juice
Method For the Chicken
  1. In a large skillet, melt 2 tbsp of butter alongside your olive oil over medium heat. While pan is heating, season your chicken breast on both sides with salt, pepper and coriander. When butter is sizzling and pan is hot, place your chicken breast in the pan and cook for about 5 – 7 minutes.
  2. Flip your chicken over and add in your mushrooms and garlic in to the pan. Cook for about 4 minutes, then reduce heat to medium-low and cover with a lid so that chicken cooks through.
  3. When chicken is just cooked through, remove from pan and set aside to rest. Add remaining tbsp of butter, and turn heat to low. Then add in the yogurt and stir so that a creamy sauce forms. Add in your Dijon mustard and stir well. Season with salt and pepper, then add the chicken breast back to the pan and cover with sauce.
  4. That’s it! You’re done!
For the peas
  1. Heat a small frying pan over medium-high heat and add in your bacon. Don’t agitate it too much so that it begins to crisp. When it does, lower the heat to medium and add in your onions and cook until softened (about 10 minutes or so).
  2. Once onions are cooked to your desired tenderness, add in your peas and mix so that peas are heated through.
  3. Sprinkle with lemon juice and serve!

Quick, yummy, cheap, and easy! What could be better?

What did I tell you? Dead simple and really tasty. The peas are light and slightly citrusy to cut through the richness of the chicken, which is like a Frenchified stroganoff. It tastes really decadent, but because I used yogurt as the base, it’s actually not swimming in calories or artery-clogging death like it might be if heavy cream/crème fraiche/sour cream were used instead. Of course, feel free to use any of those ingredients instead should you desire or have them on hand instead. This dish can easily be whipped up in under half an hour and is really yummy. It may have been a last-ditch menu on my part, but it was good enough that I’ll certainly make it again in the future. Talk about an easy meal to whip together, and one that’s kind on the budget as well. You’ll notice that our plates look a little empty, and that’s because we served this alongside a communal plate of homemade fries (which deserve a post of their own), which were lovely as their crunchy crispiness was a nice counterpoint to the silky softness of the chicken & the peas. But feel free to serve mashed potatoes or even rice instead.

7 Comments

  1. 08/10/2010

    I think I have everything on this ingredient list in my house right now, which is great because now I know I can whip this up if things get hectic and I forget to thaw out an alternative. It looks great, and those peas, wow! I am glad that you were able to pull off this really delicious meal without having to run to the store or expend a lot of energy in the making!

  2. where’s your sense of heart adventure?!?! i love meals laden with heavy cream or other naughty dairy delights. 🙂

    though your picture makes the meal look enticing, i don’t think this one’s for me. bacon and chicken work, but peas and mustard are no-nos at my house. lol. glad you enjoyed it. why are ‘desperation meals’ at my house typically ‘breakfast for dinner’ type affairs?? you’re a culinary wiz!

    ps. hope you’re feeling a bit better. hee hee.

  3. Mm, yummy! Another recipe to bookmark to cook at a later date.

  4. 08/11/2010

    @ zibilee: Hurray for meals that are easy to prepare no matter the time or inclination! 😉
     
    @ nat: Nothing wrong with breakfast for dinner! We have those nights chez S&T as well!
     
    @ Claire: I wish you much success and yummy meals with these recipes on hand! 😀

  5. 08/11/2010

    Steph, just saw your comment on my blog and remembered something. A while ago I saw a blog and thought of you and your wonderfully mixed posts about food and books 🙂

    It’s called This Book Makes me Cook (http://thisbookmakesmecook.blogspot.com) and every month the group chooses a book to read from which they also take culinary inspiration. Unfortunately I wasn’t on time for the Fannie Flagg one.

    Have you heard of it before?

  6. Kathleen
    08/11/2010

    There’s nothing better than a meal that is C&G (cheap and good). The pictures look yummy!

  7. 08/12/2010

    @ Alex: I had not heard of This Book Makes Me Cook, but I love the idea! Thanks for directing my attention to it!
     
    @ Kathleen: Yes, cheap and good is the way to go! 😀

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