Chicken Broccolini with Mustard Cream Sauce

By missy55

Ingredients

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• 1/3 cup All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• 3/4 cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• 1/4 cup Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-1/2 teaspoon Dijon Mustard
• 1-1/2 teaspoon Grainy Brown Mustard
• 1/3 cup Chicken Broth, Plus More If Needed For Thinning
• 1/3 cup Heavy Cream
• Salt And Pepper, to taste
• 2 cups Greek Yogurt (or You Can Use Vanilla Or Any Flavor)
• 1 cup Milk (whole, 2%, Etc---or You Can Use Soy, Almond, Etc.)
• 2 cups Pineapple, Chunks
• 1 cup Green, Seedless Grapes
• 1 whole Green Apple, Cored And Cut Into Chunks
• 1 whole Pear, Cored And Cut Into Chunks
• 1 whole Banana, Peeled
• 1/2 bunch Kale Leaves (or Spinach, Collard, Or Mustard Greens)
• 1/4 cup Honey (or Other Sweetener) (optional)
• Additional And Optional Add-Ins: Mango Chunks, Spinach, Cucumber, Zucchini, Coconut Oil Or Milk
• Ice, Amount As Desired

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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St. Paddy’s Day Recipes

Now, back to this recipe: It’s extra good because it’s cooked in—drumroll, please—butter. And let’s face it: that’s why it’s so darn delicious. Not only does the butter make the golden crust of the chicken absolutely perfect, it also serves as the foundation of the gorgeous sauce.

First, preheat the oven to 350 degrees.

Next, make the breading assembly line! You need a dish of flour…

A dish of egg mixed with milk…

And a dish of seasoned breadcrumbs. The perfect ingredients for the perfect breading! (I use this same breading combination whenever I make

Next, prepare the chicken by slicing it into cutlets: Place your palm on the top of each chicken breast and use a knife to carefully slice it in half through the middle.

One at a time, place the cutlets in between two pieces of plastic wrap…

Immediately roll the chicken in the egg mixture (again, being careful not to coat the broccolini)…

Melt the Half Stick of Land O Lakes® Butter in a large skillet over medium heat.

When the gorgeous butter is sizzling, place the bundles in the skillet…

Remove them from the pan and place them on a baking sheet, then put them in the oven for 15 to 18 minutes to finish the chicken.

And while the chicken is in the oven, that’s the perfect time to finish the sauce! In the same skillet with all that glorious butter, add minced garlic and immediately stir it around and cook it for 1 minute, being careful to avoid burning.

Temporarily turn off the stove if you’re using an open flame, and pour in a good amount of brandy or white wine. Such amazing flavor! (Pssst. If you’d prefer not to use booze, you can substitute low sodium chicken broth! All three options are yummy.)

Stir the liquid and allow it to bubble up and cook for a minute or two, until the liquid reduces by half.

Once it’s reduced, add both mustards…

And stir it around until it’s completely mixed with the luscious, buttery brandy.

Add a little broth and let it bubble up and thicken a bit…

Then pour in the gorgeous cream…

And stir it in. Add a little salt and pepper, then let the cream sauce bubble up and thicken for a couple of minutes. Turn off the heat.

Divine! (And psst. I wanted to add some cooked carrots to the plate, but I was hungry and couldn’t wait that long. But that would be a pretty addition.)

Make Ahead Cheesy Hash Browns Cups with Bacon and Chives

Preheat the oven to 350 degrees.

Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.

Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.

Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other pieces. (Be careful not to coat the broccolini.)

Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.

While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.

Happy St. Patrick’s Day! Rather than share a decadent Shamrock Shake or a moist-and-delicious Guinness Cake or other drippy, sinful St. Paddy’s Day treat, I thought I’d be a rebellious little leprechaun and share a simple, relatively healthy green smoothie for those among us who are in the mood!

This smoothie would go great with a Shamrock Shake, by the way…)

Start by adding a heap of yogurt to the blender. This is plain Greek yogurt,

Add a little bit of milk. I used whole milk because whole milk is my life, but you can do anything all the way down to nonfat…or you can use soy milk, almond milk—whatever makes your skirt fly up.

Blend that baby until it’s super blended and smooth…

And then it’s time for the green to assert itself. Grab some kale and add a bunch to the blender…

Then blend it again…

Until it’s all mixed in.

Spinach, collard greens, mustard greens, or a mix of all of the above.

OPTIONAL INGREDIENT: Don’t quote me on this, but if you added a very small spoonful of coconut oil OR a little coconut

The green intensifies a bit in the minutes following blending it up, and your soul will thank you as you drink it down.

Go have a Shamrock Shake if that’s what your heart tells you to do!

Here’s the handy dandy printable, though it’s really a customizable recipe. Just make it all yours.

Additional And Optional Add-Ins: Mango Chunks, Spinach, Cucumber, Zucchini, Coconut Oil Or Milk

Put everything in a blender and top it off with ice. Blend until smooth and serve in small amounts!

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