Mustard Chicken

Today’s Guest Post is courtesy of my co-worker Andrea Skubal.  Andrea and I spend a good amount of time encouraging each other to make healthy choices, so I was excited when she offered to share a recipe with all of you! 

Pretty much every week I pump myself full of good intentions for the upcoming weekend. They are usually, in my mind, filled with healthy food, no overeating and longer/better workouts than I am motivated to do during the workweek. During the work week it is easier to structure meals but on the weekends I usually end up doing things and going places that involve having to have the “Should I eat that or not?” battle, so food must be planned ever so carefully.

Well, as anyone could have predicted by that grandiose opening, follow-through with these intentions usually falls flat and ends up in some gray area between the perfect eat/exercise weekend and eating whatever I want and “starting over” on Monday.

Anyway, down to the point. This past weekend I rediscovered a recipe that I had found sometime ago while consulting the oracle better known as Google. I was inspired to try out said rediscovered recipe and liked it all over again. PLUS, I wasn’t forced into a battle of the self. The things I like about it: low calorie (about 175 calories per serving), fast and easy. I would like to emphasize the fast and easy part. Without further ado, a dinner fit for two (that was so cheesy)…

Mustard Chicken
Ingredients
2 teaspoons olive oil
1/4 onion, finely chopped
1/2 clove garlic, crushed
2, 4 oz. boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup low-sodium chicken broth
1 teaspoon Dijon mustard
Salt and Pepper for seasoning

Directions
1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Sauté the chicken until it is golden brown on all sides, about 4 minutes.
3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.

I ate it with a red potato with a little bit of Butter Buds and about 5 ounces of green beans. Mmmm