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Ok, I completely revised this recipe from the Food Network and gave it my own flavor. The family went nuts over it.

*1 pound of chicken cutlets cut up
* Good olive oil
* Kosher salt and black pepper
* 2 cups broccoli florets
* 1/2 cup mayonnaise
* 2 tablespoons dry white wine
* 1/4 cup Dijon mustard
* 3 tablespoons whole-grain mustard
* palm full of  minced fresh parsley
* 1 cup cherry or grape tomatoes, halved
* 3 tablespoons of lime juice
* 1/4 red onion
* 2 garlic cloves

It seems like a lot – I know. But trust me, it isn’t hard at all to do. I just went to the market in the afternoon and picked up what I was lacking.

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Step 1: Brown the chicken with a little bit of olive oil and salt.

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Step 2: Bring a large pot of water to a boil and cook broccoli. {Editor’s note: when I make this again I am just going to use one of those microwavable steam bags of broccoli to save the time and effort}

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Step 3: After the chicken had some time to cook, toss in chopping red onion, garlic (I mince), halved cherry tomatoes and parsley. Salt and pepper. Let cook. Right before it’s done throw in the lime juice and stir around to get the “gook” on the bottom of the pan up. That’s where all the flavor is! Remove to large bowl.

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Pull the broccoli out when done and add to bowl. Allow to cool.

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Step 4: Meanwhile, make the sauce. Mix the mayo, dry white wine, and all mustard. I also put extra parsley in here and some oregano from my dry herbs. This was WAY too much sauce. The picture above is following the original recipe. I used about 2 to 3 tablespoons of it and kept the rest for a marinade on a later date.

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Step 5: After the chicken mixture cools a bit, add the sauce one tablespoon at a time and mix until you feel there is enough of a coating. Don’t go overboard. The flavors are strong and you really don’t need as much as the original recipe says.

Enjoy!

Do you have a recipe you’d like to share with Lady and the Blog? Email me with instructions and step by step pictures! I can’t wait to have a peek inside your kitchen.

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