This is not a sponsored post.
Hey friends! I wanted to introduce you to a new product I’ve been using.
My pantry is loaded with STAR oils and vinegars, so I was pretty optimistic about this new one.
They sent me a bottle to sample, so I pulled up some of my archived recipes to see how they would fair with a twist. Results were good! This Sautéed Chicken, in particular.
I’ve always loved the sauce in this dish – the balance of the cream and mustard, with the subtle aroma and taste of rosemary. And now I love the breading even more. It was still light, but using the butter-flavored olive oil, made it richer. Kind of took it to the next level, without any added work. The only thing I noticed was that it took longer to heat up in the pan than regular olive oil, but no biggie.
The fine folks at STAR thought ahead too, creating a conversion chart for recipes that call for butter, so you don’t have to guess.
I definitely want to try this in a few pasta dishes and even cookies!
Sautéed Chicken with Creamy Dijon Sauce
Prep time: 15 minutes
Cook time: 15 minutes
• 4 (6-ounce) boneless chicken breasts, pounded out to 1/2 inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons butter-flavored olive oil (or regular olive oil)
• 1 large shallot, chopped
• 1 cup low-sodium chicken broth
• 1 small rosemary sprig
• 1/4 cup whipping cream
• 4 teaspoons Brown or Dijon mustard
Sprinkle chicken with salt and black pepper. Dredge in flour and shake off any excess. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 4 minutes on each side. Transfer to a serving platter.
Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Simmer for 2 minutes. Stir in whipping cream and let bubble a little; cook 3-5 minutes, until sauce has thickened. Remove from heat, and discard rosemary. Stir in mustard. Spoon over chicken.
(adapted from Cooking Light)