Chicken with Mustard Fig Sauce over Roasted Asparagus

DF, GF

I started making chicken with a mustard cream sauce, but then I tasted it and decided it needed an added depth of flavor.  I opened my frig and scanned the door when I saw bbq sauce and fig jam…jackpot! Has that ever happened to you?  You start making a recipe then half-way through decide to switch it up?  Sometimes it’s to find a different flavor, but other times it can be because you didn’t realize you didn’t have onions, soy sauce, or chicken broth and you have to make a substitution.  This was one of those recipes and it turned out even better than expected!

Food 151

Chicken with Mustard Fig Sauce over Roasted Asparagus
1 lb asparagus, trimmed
4 chicken cutlets
2 garlic cloves, minced
1 tbs rosemary, chopped
2 tbs whole grain dijon mustard
2 tbs coconut milk
1/4 c chicken stock
2 tbs bbq sauce
1 tbs fig jam

Preheat oven to 350 degrees.  Toss asparagus with olive, salt, and pepper and arrange onto a baking sheet.  Roast for 20 minutes.

Heat olive oil over medium high heat in a large saute pan.  Season chicken cutlets with salt and pepper then place in pan cooking 3-4 minutes per side or until fully cooked, remove to a plate and lower heat to medium.  Add garlic and rosemary, cook until fragrant, 1 minute.  Stir in mustard then add coconut milk, chicken stock, bbq sauce, and fig jam. Bring sauce to a simmer and let reduce to concentrate the flavors, about 3 minutes.  Add chicken and any juice back to the pan.

Serve chicken over asparagus with sauce all over the top.

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Russell House Salad

DF, V, VG, GF

Have you ever gone to a restaurant and had a dish you wished you could make at home?  This salad is one of those dishes.  It was the start to a wonderful dinner at Russell House Tavern in Cambridge.  So simple, yet so delicious.  I’ll never know how close this recipe is to the actual dish, but it tastes like the real thing.  The best part is that now I can have it all the time.

Food 132

Russell House Salad
4 c mesclun greens
1/2 c walnuts, toasted and chopped
10 dried black figs, sliced
1 shallot, sliced
2 tbs apple cider vinegar
2 tsp dijon mustard
2 tsp honey
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add mesclun greens, walnuts, figs, and shallot, set aside.  In a small bowl add vinegar, mustard, honey, and olive oil, whisk to combine.  Season dressing with salt and pepper to taste then toss with salad.

Honey Balsamic Lamb Chops

DF, GF

Lamb chops really don’t need a lot to taste amazing, they are already super tender making them great for any beginner cook.  This time of year they’re great on the grill, but you can also cook them inside on the stove.  The only downside is that they can be expensive, making them suitable for a special occasion.  So if your mom just got home from a winter away from the cold, this would be a great meal to surprise her with.  For serving try this recipe with the lebanese rice pilaf or mashed potatoes.

Food 113

Honey Balsamic Lamb Chops
1 lb lamb chops
salt and pepper
1 1/2 tbs herbes de provence
1/2 tsp dijon mustard
2 tsp honey
2 tbs balsamic vinegar
1 garlic clove, minced

Preheat grill or saute pan to medium high heat (with olive oil if using stove).  Sprinkle lamb chops with salt, pepper, and herbes de provence.  Cook lamb chops for 2 -3 minutes per side then remove from heat and onto a platter.  In a small bowl whisk dijon mustard, honey, balsamic vinegar, and garlic.  Pour balsamic sauce over cooked lamb chops.