I love to cook, well actually, I love to bake. I am learning to love cooking and always looking for something good. Oh, and it has to be EASY.
Being Spring Break, I have extra time on my hands. Time to try something new. Today I tried a new recipe from Ree Drummond, aka the Pioneer Woman. It. Was. Fabulous. Let me say that again. It was FABULOUS!
Recently I picked up the Spring issue of The Pioneer Woman magazine. The cover is so pretty and the pages hold a variety of topics and some recipes to try.
If you love chicken, you simply must try the dish highlighted on page 83. Chicken Cutlets with Mustard-Herb Sauce is easy, fast, and delicious!
The chicken dish is light and savory with a hint of white wine. The mustard provides a depth and yet is subtle and doesn’t overpower. Oh and the best part…ONE PAN! Well, two if you count the one I used for the egg noodles. If you are counting carbs, don’t serve over egg noodles, or just have them for family members who are still carb fans . Either way, you can’t go wrong.
The hubby loved it and mentioned he would’ve liked it if I had made a lot more sauce. I thought it was just right.
This new delight is a keeper! The magazine is hard to find in my neck of the woods so a subscription is a must! If you can’t get your hands on a copy, here is a link to a similar recipe from Ree, Chicken in Mustard-Cream Sauce, to tide you over.