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Reminder to never say "Never." Especially when it comes to Rustic Mustard Cream.

Posted Jun 17 2010 7:17am

Growing up I hated mustard. Every time I saw that bright yellow bottle I would vehemently proclaim my hatred. And every time my dad would say, "You just wait, someday you will love mustard."

Of course I would NEVER NEVER NEVER love that disgusting yellow stuff.

Years later, I secretly tried honey mustard.  And mustard based BBQ sauce.  And dishes where the mustard was kind of hidden and I could pretend I didn't know it was there.

Oh yes I tried to hide my growing love but he saw.....he saw straight through the show. "I KNEW IT!  YOU LIKE MUSTARD!" he said.

With my head hung low I mumble, "Yes, I like mustard."   Darn it.

With lingering feelings of embarrassment here is a recipe that scored a 10 on the delicious mustard scale.

What I loved about this recipe (aside from the mustardy goodness) was the simple ingredients and, aside from the time marinating, it was super fast to prepare.  I added in some additional thyme since I had it handy in my garden and I cut the recipe down from four servings to two and threw in a teaspoon of minced garlic just cause I love it.

Hubby even went back to scrape the mustard cream bowl.  Little did he know this recipe was from Cooking Light!  I'll have to use the regular recipe next time so we have leftovers!

Altered from Cooking Light's
  Grilled Chicken with Rustic Mustard Cream
Serves 2

1 tsp whole-grain Dijon mustard
1 Tbsp olive oil
1 tsp chopped fresh rosemary
1 tsp fresh thyme
1 tsp minced garlic
1/4 tsp salt

1/4 tsp black pepper

2 skinless, boneless chicken breast halves

Mustard Cream

Cooking spray
1/2 rounded Tbsp whole-grain Dijon mustard
1 1/2 Tbsp light mayonnaise
1/2 Tbsp water
Rosemary sprigs (optional)

1. Whisk the marinade ingredients together in a medium bowl.  Add chicken and turn to coat all sides.  Marinate 20 minutes to overnight.  Whisk the Mustard Cream ingredients in a small bowl.  Cover and set aside.

2. Preheat grill.  Place chicken on grill coated with cooking spray; grill 6 to 7 minutes on each side or until done.  Remove from grill and let chicken rest for five minutes.

3. Top each chicken breast with half of the mustard cream.  Garnish with rosemary sprigs, if desired.

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