Today’s recipe is adapted from Ree Drummond’s recipe on Tasty Kitchen’s website. For the original recipe, just click here.
(photos from Jack's kitchen)
Prep Time: about 15 Minutes
Cook Time: about 20 Minutes
Difficulty: Easy
Servings: 8
NOTE: we halved and altered the recipe according to the items in our pantry - it was great!
Ingredients:
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
3 Tablespoons Grainy Mustard (if your family prefers less mustard flavor, decrease the amount)
¼ cups (to 1/2) Heavy Cream
¼ cups (to 1/2) Chicken Broth
Salt And Pepper, to taste
Add or decrease liquids according to your preference
Several washed yellow summer squash, cut into bite size pieces
One large white onion, cut
1 Tablespoon Olive Oil
Salt, Pepper, Cayenne Pepper to taste
Method:
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat.
Cook cutlets on both sides until nice and golden brown and cooked through.
Remove chicken from the skillet and keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn.
Add mustard and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs.
Add chicken breasts back to the pan, nestling them into the sauce.
Allow sauce to cook for another few minutes, making sure nothing sticks to the bottom.
Add squash and onions to separate fry pan and sauté to taste.
