I find it rather interesting that there are so many recipes out there that are naturally gluten-free but don’t carry the title. My big thing when I was diagnosed in 2008 was determination to take these everyday recipes that you find in your cookbooks and cooking magazines and recreate them to be gluten-free, however with many of them there is no need because they already are gluten-free! I don’t know about you, but I find that to be rather exciting.
I love the Martha Stewart’s Everyday Food Magazines – I have about thirty of them (wish I had more!). This is my go to magazine for recipe ideas – even before searching online I check these. These magazines are jam-packed with great recipes that are not only easy to make but always turn out and taste fantastic. These recipes are usually very easy to adapt if they do contain gluten and also easy to make other substitutions. For example for many of the recipes you can use chicken instead of shrimp (which you will see later this week) or vise versa. I do the same thing with cookbooks as I do with cooking magazines; when I get them I go through the entire thing and put little tabs next to each recipe I want to try.
I’ve made this particular recipe a few times and have greatly enjoyed it each time. Tonight I thought I would make it for Bryan seeing as he loves Dijon mustard. While we were grocery shopping this weekend he really wanted to buy some peas – mind you I HATE peas, I always have since I was a little girl (I think I get this from my Aunt Sue). I love green beans, snap peas edamame etc. but HATE peas. However, I love Bryan enough to not only buy them but also give them a try, and yes, I sand by my previous hatred towards them.
Sautéed Chicken In Mustard-Cream Sauce – Martha Stewart Everyday Food Magazine Issue #3 page 58
(Serves 4 Prep Time: 20 minutes Total Time: 20 minutes)
1. Sprinkle 4 boneless, skinless chicken breasts (about 6 ounces each) – (I used two large chicken breast and butterflied them in half) with 1/4 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken; saute until cooked through, 10-12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour 1/4 cup dry white wine or chicken broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh). Cook, whisking until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle the cream sauce over the chicken.
Great Combination: This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
I served our chicken with mustard-cream sauce with sautéed mushrooms, peas and mixed greens with a light balsamic dressing.