Tuesday, March 3, 2015

What's For Dinner? “Honey Dijon Chicken,” & “Green Beans Amandine,” & “Mulled Wine”

Welcome to “Wordless Tuesday!” Where I have a fabulous and delicious recipe or two, or three, waiting for you to try …..

What’s for dinner?” You may ask…….............

Chicken broth adds a savory note to this perfectly balanced sauce of sweet honey and piquant Dijon mustard that is served on top of sautéed chicken breasts, called “Honey Dijon Chicken.” To add to your chicken a side dish “Green Beans Amandine.” Beans tossed with toasted almonds and a lemon-butter sauce, a pure classic. But this dish has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Plus, today is Mulled Wine Day! So a warm and yummy “Mulled Wine” is an added special touch to “What’s for dinner!

Honey Dijon Chicken

Serves: 4
Cook Time: 25 minutes

1 tablespoon olive oil
1 1/4 lbs skinless, boneless chicken breast halves
2 shallots, chopped (1/2 cup)
2 cloves garlic, minced
1 cup Chicken Broth
1/3 cup Pure Honey
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper (optional)

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm. Add the shallots and garlic to the skillet and cook until they're tender, stirring occasionally. Stir the broth, honey, mustard, and red pepper flakes in the skillet. Now heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the broth mixture is slightly thickened and reduced to about 1 cup. Serve over the chicken on a bed of rice.


“Green Beans Amandine”

1-1/2 lb green beans, trimmed
2 Tbs. unsalted butter
2 Tbs. pure olive oil
1/2 cup slivered almonds
1 tsp. minced or pressed garlic (1 medium clove)
1 Tbs. fresh lemon juice (from 1 small lemon)
Salt and freshly ground black pepper

Bring a 6 to 7 quart pot of water to a boil. Add the beans and cook until bright green and barely crisp/tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly. In a 12-inch skillet, heat the butter and oil over medium to low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes. Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Make Ahead Tips: The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead; refrigerate wrapped in paper towels in a plastic bag.


“Mulled Wine”

4 cups apple cider
1 bottle red wine, Cabernet Sauvignon
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel or slice to each and serve.

(This “Mulled Wine” Recipe is courtesy of Ina Garten from Food Network)


Till Next Time………

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved


  1. I have just come back from the shops with chicken fillets and your recipes inspires me a lot!
    You have made a delicious meal. So nice those green beans with almonds! You always make tasty meals Dottie and when it is cold we crave even more for nice foods.
    I hope you are well and your week is going OK!
    Ciao cara xx

    1. Dear Alida,
      Thanks for your comment...Wow, I am so glad that I have inspired you! There are so many dishes that we can use chicken breasts. We always go to what is familiar to us. I love to try new and interesting recipes. I always loved beans with almonds, or anything with almonds. My mom used to make this when we were young...So tasty and good for you as the beans and nuts are a great combo. Yes, I agree with you dear friend...when it is cold out we look for that comfort and cozy feeling, which always brings back memories of home and family. Thanks for stopping by and yes so far my week is been wonderful, even with the snow and the cold. We are in for more snow today....You as well have a terrific week...enjoy your chicken filets, whichever way you make them.
      Dottie :)

  2. Good afternoon Dottie ,
    Love Honey Dijon Chicken , I make mine the same as you do , except one thing , I make mine with chicken legs and wings . The green been dish is a staple and you are right , beans and nuts are good together .
    Your mulled wine is deliciously good , I make to kinds , one for the kids , using 'Welch's Grape juice for the kids and red wine for the grown-ups .
    I enjoyed reading your post as always .
    I wished I had thought to make some mulled wine to go with the Bell Pepper Nachos we had for Lunch Sunday , but I was lucky to get a picture for my post yesterday , boy did they disappear , I always make 2 trays . (Giggling) Have a great rest of the week my friend . Thanks for sharing :) Nee

    1. Good evening Nee,
      Thanks for visiting and your comment! Your Honey Dijon Chicken sounds really good with the wings and legs. That must be amazing as well! Yes, the green beans with the almonds is a pure classic. I always have a bag of almonds in the house and use it on top of salads, etc. I love the crunch. Couldn't forget that it was Mulled Wine Day, plus it is a yummy drink on a cold winter's night. I love the grape juice for the kids..makes them think they are drinking some wine. That is what I find so hard to do, take that photo before it disappears. You try so hard to create this fabulous dish and then it is like Jaws takes over and all that is left is scraps. I have to take the camera around my neck and then click right away...I like your two tray idea! Have a great week, snowing now and more throughout the night into Thursday. Stay warm, friend...
      Dottie :)

  3. That's it, Dottie, I'm coming to your house for dinner. The weather doesn't matter it stinks in both places, lol...Love the chicken recipe. I actually have a whole chicken in the oven "as we speak."

    it's a funny thing about green beans, I thought I really disliked them but I've been buying a lot of fresh beans at the grocery lately and steaming them and then lightly roasting them in the oven. So good! I'll have to remember to amandine them, healthier too!

    No mulled wine for me today, I'm still working on a bottle of Kahlua, lol...

    Thanks for sharing, Dottie...I'd say stay warm but it seems I've said that quite a bit this Winter, lol...

    1. Dear Louise,
      You are so funny! You are welcome anytime. You are correct, the weather is snow and cold where ever you go. So, we can freeze and keep cozy together.. Thanks for your comment, so glad that you enjoyed this post and the recipes. I hope that your chicken was tasty…Oh yes, fresh green beans are amazing, I like the frozen ones as well, but as we both know there is nothing like fresh from the market. Tell you what, dear friend, since I love Kahlua and you liked wine, we can share…Thanks for your email and I will reach out for help on Pinterest if I need it…Hope that you have a wonderful rest of the week….be safe and warm….I know when this all ends, and it is warmer out it is going to be hard not to say Stay warm….
      Dottie :)


  4. Dear Dottie, I think this sounds wonderful and healthy too. Chicken and pork are delicious and so diverse in all the preparations. The honey and mustard are perfect. I like it for a salad dressing too.
    The mulled wine sounds so comforting. It is also perfect with the cold weather to warm up the soul.
    Have a good day dear Dottie and one more snow storm on the way!!
    Blessings dear. xoxox Catherine

    1. Dear Catherine,
      Thank you for your comment. I am glad that you liked these recipes, I can't seem to get enough of the honey mustard lately. I have used it for a salad dressing, and even with hot dogs. I agree, it goes really perfectly with pork too. Yes, I think I love the mulled wine as the best..It just seems so nice after dinner, watching this snow and ice out the window...Have a great rest of the day. Blessings to you and your family. Thanks for your visit...Yes, hope this one tonight/tomorrow maybe the last one, even though we will still see snow for days. The weekend and next week looks like it will be in the 40's that will feel nice.
      Dottie :)

  5. Honey Dijon Chicken is one of those great, great dishes. And yours looks superb! Love green beans, too, and this is a classic recipe. And so good! And you know I enjoy a drink, so your mulled wine definitely hits the spot. ;-) Fun post -- thanks.

    1. Hi John,
      Thanks for the comment and the visit. Thrilled that you loved the recipes, yes the chicken is so tasty and the beans are a true classic, I agree. Yes, I do know that you enjoy a drink and this Mulled Wine will be a perfect warm and cozy drink for a cold winter's night. Hope that you have a great rest of the day and now off to visit your blog...I glanced and it another mouthwatering drink..Yummy!!.
      Dottie :)

  6. What a lovely meal, Dottie. I have to admit though I am most interested in the mulled wine! That just sounds fantastic. Saving to try it soon! xo, Tammy

    1. Dear Tammy,
      Thanks for your comment, Glad that you enjoyed the recipes and yes..I really love the mulled wine, it is nice to have something warm and cozy on these cold and snowy days. Do try it...love the cinnamon. Have a blessed and fun week...keep warm..maybe one more storm?..
      Dottie :).