Chicken dinner with creamy Dijon sauce

Making:

Chicken cutlet with creamy Dijon sauce, brussel sprout and carrots

1 serving prepared

Here's what I have:

5 oz Chicken cutlet

1 tbsp Bacon butter

2 tbsp Vegetable broth

1 Scallion

1 tbsp Sour cream

1 tbsp Dijon mustard

1/4 cup Carrot

1/4 cup Brussel sprout

1 small Shallot

Preparation:

The carrots and brussel sprouts were steamed together and a pot for 10 minutes.

To make the sauce I combined the Dijon mustard, sour cream, scallion and vegetable broth. Stirring until well combined and then set to the side.

The chicken was cooked in a non-stick pan for 10 minutes total. The first side wasvcooked for 5 minutes and then flipped after this I added the shallot to the pan to brown them while the chicken finished cooking.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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