I made the best Dijon Chicken last night! I used a recipe I had tried before, but just tweaked it a bit. This would ordinarily serve the four of us (2 adults, 2 kids) easily with leftovers, but there were no leftovers to be had. So you may want to make more. I kind of eyeball my measurements, but these are rough estimates:
In a large saute pan, melt 3T butter or 2-3T of olive oil (I used butter last night). When that has melted, put either 2 large boneless skinless chicken breats, or 7-8 boneless skinless tenders into pan. Make sure to coat both sides with oil/butter, and season with salt and pepper. Cover, and simmer/cook on low for 15-20 minutes. Remove chicken from pan, check for doneness, shred/cut and set aside. Keeping the heat low, add 1 heaping Tablespoon of Dijon mustard, 1/2 c of sour cream, 1T soysauce, and 3/4 c of milk. Whisk together in pan until thickened, add chicken back in to pan, and allow to heat up again. Serve over noodles or rice.
We had a rough night again last night with my little guy. As I was rocking him outside last night, I remembered something I had read about chocolate being an effective cough supressant, especially in persistent, lingering coughs. Crazy, right? Evidently there is a chemical in chocolate, Theobromine, that acts on the nerves that induce coughing much like codeine does, but without the side effects. The darker the chocolate, the more of this chemical there is. We didn’t have any dark chocolate, but we had some rich chocolate hot cocoa…couldn’t hurt, right? The little dood certianly didn’t complain-it went down a lot better than the robitussin does! And you know what? Not a peep out of him all night! Whaddayaknow? Yet another reason to enjoy chocolate! I will be getting some dark chocolate kisses for tonight!
