Sometimes it's fun to eat a meal that feels fancy. Bust out the china from your wedding, light a couple candles, and pour yourself a tall glass of wine while you cook.
Today's hot dinner isn't super tricky, but it's a little fussy. Don't be deterred though! Remember that tall glass of wine you poured yourself? You've got that to see you through. Just think of the recipe in steps: 1.) You make some chicken. 2.) You make some sauce. 3.) You combine the chicken and the sauce. Seems pretty simple when you think of it that way, doesn't it? Now, get that wine and go for it. You can do it!
Chicken with Creamy Mustard Sauce
Adapted from Bon Appetit via epicurious.com
4 boneless skinless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons butter
8 ounces button mushrooms, thinly sliced
1 medium onion, finely chopped
1 cup low sodium chicken broth
1/4 cup white wine
1.5 tablespoons grainy mustard (If you don't have grainy mustard, use Dijon.)
2/3 cup sour cream
Using a meat mallet, heavy measuring cup, or the heal of your hand, pound chicken to an even thickness so it cooks evenly. Season chicken with salt and pepper. Dust both sides of each chicken breast with flour and pat off excess. Melt butter in a large skillet over medium heat. Add chicken and saute until cooked through (an internal temperature of 165 degrees), about 6 minutes per side. Transfer chicken to a plate; cover and keep warm.
Add mushrooms and onion to the skillet and cook until the onion is softened, about 7 minutes. Add broth, wine, mustard, and sour cream to the skillet. Stir to scrape up the browned bits from the bottom of the pan.
Simmer until the sauce is reduced, about 15 minutes. Return chicken and any accumulated juices to the pan. Cook until chicken is heated through, about 6 minutes longer. Serve with Therese's Egg Noodles.
Therese's Egg Noodles
8 ounces egg noodles
2 tablespoons butter
1/2 onion, finely diced
Chopped parsley for garnish, if you're feeling swanky
Cook egg noodles according to package directions until al dente. Meanwhile heat butter in a skillet over medium-low heat. Add onion and cook, stirring often, until it's caramelized and softened, about 10-15 minutes. Stir onions into egg noodles and garnish with parsley.