Tuesday, December 16, 2014

Chicken with Chive Mustard Cream and Roasted Carrot Farro

Wow, that title was a mouthful, wasn't it? So, both of these dishes are really good and they're really good together. I am gonna write this down before I forget how it all went down but to suffice it to say, it was darn tasty.

Chicken with Chive Mustard Cream

1 pkg of two boneless breasts cut into cutlets (slice the breasts if they're really think and huge) Salt and pepper the cutlets.
2 T butter
1 cup white wine
2 garlic cloves, minced
1/4 cup heavy cream
1 t Dijon mustard
1 t brown mustard
chopped chives

Brown the cutlets in the butter quickly in a large skillet-maybe two minutes per side. Set aside. Add the garlic and stir around, add the wine and cook down a bit. Add the mustards and the cream, stir around. Add the chicken back and cook for a few minutes--add the chopped chives.

Roasted Carrot Farro

Mark my words, farro is the new quinoa. Farro is a nice cross between rice and barley. This is a yummy side dish and works well with another dish that has a flavorful sauce such as the above mentioned mustard cream sauce.

1 pkg quick cooking farro, cooked
4 large carrots, peeled and cut into chunks.
some olive oil
salt and pepper
some Parmesan

Roast the carrots which have been tossed in olive oil, salt and pepper for 40 minutes at 425. In the meantime, cook the farro. When the farro is cooked and drained, add 2 T butter to melt. When the carrots are done throw into the pot with the farro and add a touch of olive oil and some Parmesan. Very tasty indeed.

1 comment:

  1. Re: "Wow...." Every one of those mouthfuls was delicious. Make this again and with a few more carrots. They were little gems.