Sauteed Chicken in Mustard Sauce

SAUTEED CHICKEN IN MUSTARD SAUCE

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

• Sprinkle chicken with salt and pepper. 
• In large skillet, heat oil over medium-high heat and saute chicken for 10-12 minutes or until done, turning once. Transfer to plate and keep warm.
• Pour wine into hot skillet and cook for 1 minute.
• In a small bowl, whisk cream, tarragon and mustard until combined.  Add to the wine in skillet and cook for 2 minutes or until thickened. Add any juices that pooled on the plate from chicken.
• Remove sauce from pan and drizzle over chicken. 

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Don't forget to enter DAILY for the giveaway!

Grilled Lamb with Brown Sugar Glaze

Why don't we just call this "lamb week" since it seems that it is the only thing I'm cooking recently! Goes to show how much we LOVE it!

GRILLED LAMB

with BROWN SUGAR GLAZE

1/4 cup brown sugar
2 tsp ground ginger
2 tsp dried tarragon
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp salt
4 lamb chops

• In a small bowl, mix first 7 ingredients until well blended.
• Rub over chops and place on plate. Cover and refrigerate for 1 hour.
• Preheat grill on high.
• Place lamb chops on grill and cook for 5 minutes on each side, or to desired doneness.

Look later on this week for recipes for the veggies!