Easy for Entertaining
Chicken with Creamy Mustard Sauce
Pasta and Lemony Steamed Asparagus
Ingredients
- ¾ lb chicken cutlets
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- ¼ cup low-sodium chicken broth
- ⅔ cup heavy cream (or use half-and-half)
- 1 Tbsp whole-grain mustard
- 3 sprigs fresh thyme (or ¼ tsp dried thyme)
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper. Cook in hot oil in a large nonstick skillet over medium heat 4 minutes per side or until browned. Transfer chicken to a plate.
- Add broth to skillet; cook 2 minutes or until reduced by half. Stir in cream, mustard, thyme, and ⅛ tsp each salt and pepper; cook 5 minutes or until slightly thickened, stirring.
- Return chicken to skillet, and cook until done. Serve over pasta.
Side Dish Ingredients
- 4 oz spaghetti or angel hair pasta
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ lb asparagus, trimmed
- 2 Tbsp water
- ½ tsp lemon zest
- ½ Tbsp lemon juice
Side Dish Instructions
- Cook pasta according to package directions; toss with ¼ tsp each salt and pepper.
- Meanwhile, combine asparagus and water in an 11- x 7-inch microwave-safe dish. Microwave, covered, at HIGH power 3 minutes or until crisp-tender; drain.
- Toss together asparagus, lemon zest, lemon juice, and ¼ tsp each salt and pepper.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
