Among the tucked-away proteins stockpiled in the freezer are skinless boneless chicken breasts, and last Friday night seemed a good time to try to do something with them. The sous vide still makes it a simple prep with a guaranteed perfectly-cooked result...but still it seemed a plain option. So I dug into the interwebs and up came a recipe that appealed: a creamy French mustard herb sauce that really came out great. I added peas and, in hindsight, perhaps the unwise choice of a bit of stuffing.
Although we were under threat for some rain showers, they never materialized and it was a glorious day for outside time. That included a little professional lit reading in the camp chairs but also a 5-mile walk with Sumner and a 10-mile bike ride. You'd think with all that activity and a relatively light dinner, I would not have gained weight...but the next-morning weigh-in was disappointing.
Inspired by "Creamy French Mustard Chicken," from Karina Carrel of CafeDelites.com.
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