I love experimenting with different flavor combinations. It can get you into trouble if you try something new and it absolutely bombs. This happened to me on Sunday when i tried to make a German Style pancake using my muffin tin. It was a disaster. I think I would be luck if out of 24 pancakes two of them resembled a German pancake. I filled one with yogurt and lemon curd and the other one with pumpkin butter. They tasted okay, nothing special and my pictures came out so ridiculously horrible that I trashed the whole thing. When I think about the time, effort and cost of that disaster, it makes me wonder what in the hell I am doing.
Then I create something like this Chicken with Sherry and mustard and viola’, the hubby devours it. That’s when I feel the most proud. While I am still wondering about the lack of picture quality I am producing, I can tell you that the taste is fantastic.
- 16 ounces boneless skinless chicken breasts
- 1 Tablespoon olive oil
- ½ cup vegetable or chicken stock
- 1 white onion, quartered
- ½ cup dry sherry
- 2 Tablespoons Dijon mustard
- 1 Tablespoon red wine vinegar
- salt and pepper to taste
- Season the chicken breasts with salt and pepper. Set aside.
- In a large frying pan on medium high heat add the olive oil.
- Add the chicken breasts and brown the pieces lightly, then remove to a plate about 5 or 6 minutes
- Add the onions and mustard, stirring the pieces to distribute the mustard evenly.
- Pour in the sherry, chicken broth and vinegar, return the chicken to the pan
- Cook for 15 minutes. Turn off the heat .
- Stir in the chives and serve.