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

Ingredients:
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)

Directions:
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.

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“Green Beans Amandine”

Ingredients:
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

Directions:
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.

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“Mulled Wine”

Ingredients:
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

Directions:
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)


 



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