Last week I whipped up a pretty easy and very flavorful dinner!! I didn’t measure anything out at the time, but for the sake of sharing I am going to guestimate, and I really hope you try it out because it came out SO good!!
Remember back in April when I visited Healthy Habits Kitchen?? And they gave me a Pork Diane dish to take home and cook?? Well we loved that dinner so much that I was determined to re-create it at home.
I knew the basic ingredients, and just went from there.
I also cooked up some cous cous (which is a super fast side dish to have on hand…I like the Near East brand), and steamed some broccolini I had in the fridge.
Another reason I was reminded to make this dish was that we still have an ABUNDANCE of chives in the garden from last year. We haven’t really been tending to them much yet this year so they are a little out of control…however this means I also have some pretty chive flowers :)
Inspired by Healthy Habits Kitchen
- 2 – 3 chicken breasts cut up into “tip” size pieces (about 2-bite size chunks)
- flour for dredging
- 1 T olive oil
- salt + pepper
- 1/2 cup onion, small dice (or a combo of onion and scallions if you want…I had some scallions on hand)
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1/2 cup low sodium chicken broth (more if needed)
- 2 T Worcestershire Sauce
- 1 T Dijon mustard
- 2 T chopped fresh chives
1. Wash chicken, and chop into 2-bite size chunks.
Get some flour (about 1/2 cup) ready in a shallow bowl so you can dredge on your way to the skillet.
2. Heat oil in a large stainless steel skillet to med/med-high. Transfer some chicken to the flour, coat on all sides, and then place each piece into the pan once the pan is hot.
3. Sear chicken on each side for about 2-3 minutes per side, then lower heat to med/med-low and continue to cook until chicken is fully cooked.
You may need to do this in 2 batches depending on how much chicken you have…DON’T crowd the pan!!
Transfer chicken to a plate.
Now, in a perfect world, you may still have a little oil left in your pan and not have too much browned flour/chicken stuck to the bottom, and in this case I’d say add your onions and sauté. You could even add another teaspoon of olive oil and do this.
However, my pan needed to de-glaze and it needed it NOW. So…
4. With your pan still on med heat, add 1/4 cup of the chicken broth to the hot pan, and de-glaze. Use a wooden spoon to stir and scrape up all the bits that are stuck to the pan.
5. At this point, add your onion (and scallions if using). The broth will reduce enough so the onions will still nicely sauté. Cook the onions for 3-4 minutes until soft.
6. Now add the rest of the broth, lemon juice, Worcestershire sauce, and mustard. Stir to combine. At this point decide if you want to add another 1/4 cup of broth to create more sauce if you think you need it.
7. Finally add chives and lemon zest, cook for another minute.
8. Then add back in your chicken. I also added in my steamed broccolini. Stir around to coat with sauce, and DONE!
Serve with a side dish of your choice!
This seriously had SO much flavor. Brian and I both loved it!! Dredging the chicken in the flour also really helped create a thicker sauce at the end.
Hope you all had a great long weekend!! I’m working on the half marathon re-cap! It was a HOT one ;)
Also had an awesome BBQ at the house later that day…lots to come!!