Oh Martha, what wonderful meals you invent

Sauteed Chicken in Mustard-Cream Sauce With Green Beans and Cous Cous

I love Martha Stewart and since I received the Martha Stewart Living Cookbook as a gift from some of my little sisters, my love and respect for her has only grown. I have been compulsively been checking out the recipes on her web site.  My little sister Kelly is a picky, picky eater and requested chicken for dinner when she came over, and this one seemed like a winner.

Also, I just wanted to give a little thank you to my faithful readers, especially those of you that have signed up to get e-mail alerts whenever I put up a new post (including Lauren’s mom, my daddy, my fabulous Aunt Amy and Lindsay Pitutu). I somehow got 82 views in one day after my last post, so that was really fun.

Anyhow, this recipe calls for:

• 4 boneless, skinless chicken breasts (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

So first you saute the seasoned chickens for about 3 minutes on each side. They should be a little golden brown on the outside.

Take them out and cover them with foil. Deglaze the same pan with your white wine and let it reduce.

Next, add in the rest of your ingredients and whisky whisky…

And then pair it with some yummy sides. Easy-peasy and very yummy!

Sauteed Chicken in Mustard-Cream Sauce With Green Beans and Cous Cous

My brother bear, his roommate Nadav and Lauren’s boyfriend Mike (who helped me a TON with my web site for this class the other day) will be coming over tonight for that amazing chili I posted about. I know the rest of you are jealous.