I'm a sucker for an Awards Show, so last night's Emmy Awards was the perfect opportunity to try out a new recipe.
That... and there was a coupon and cream cheese involved.
And you know this girl's mantra of "If there's cream cheese in it, it must be good."
Dijon Mustard Chicken
Chicken Tenderloins or Chicken Breast (I used tenderloins - faster to cook)
Dijon Mustard (coupon!)
Oil (to cook chicken in)
Cream Cheese (about 1/3 or 1/2 cup)
6-7 tbsp. Dijon Mustard
1/2 cup to 3/4 cup chicken broth
1 tbsp Parsley
You can add more or less of the ingredients according to how much sauce you want. We like a lot, so I used the greater amounts.
Set that bad boy aside.
Cook chicken in oil, until brown on both sides. This took about 10 minutes with the tenderloins, but I'm sure chicken breasts would take longer.
Pour mixture over chicken and simmer on Low heat for 3-5 minutes, until sauce thickens.
Serve over white rice and sprinkle some parsley over it if yo' feelin' fancy.
It's a big week, folks. Fall TV is here, and we Smith's are mucho excited. MUCHO.