The girls and I just got back from our trip to New York. Although it was great to see everyone, it’s always nice to be home, isn’t it? It’s an eleven hour trip each way and when it’s just me and the girls that can make for a long two days of driving. We always stop in the middle to break it up, but it’s still a lot of driving.
I have to tell you my sad story. My 20th high school reunion was the Friday before we were supposed to leave. On Thursday, however, I got super sick and I ended up missing my reunion. I couldn’t even pick my head up off the pillow. Now how sad is that? Plus, I wasted a vacation day being sick and it was the last day I had to spend with my mom. She took good care of me, though and like someone said to me today, “If you are going to be sick where else would you rather be but at your mom’s house??” So true. As a matter of fact, when I unpacked all of the suitcases today I realized that all the clothes were clean…thanks mom:-). On top of everything, I got my new phone wet and killed it (don’t ask how I did it.) Luckily, I am pretty sure that it was just the battery and not the phone that died – whew!
So, I was back working today and on Saturday we are celebrating Taylor’s birthday at our house with all of her buddies. We are doing a painting party so it should be lots of fun! I am going to make pink cupcakes and most likely will do something strawberry flavored – we will see. She is obsessed with anything strawberry or pink.
For my first night of normal dinners I thought I would make something I haven’t made before. I turned to my reliable friends over at Southern Living for this easy chicken recipe. They have some really good easy weeknight dinners so I very often turn to SL when I need a quick idea for dinner. This recipe did not disappoint. I love the Dijon flavor with the chicken and I am a huge fan of red peppers so that sold me. I also tend to like chicken or pork recipes that have some type of sauce. We had this over whole wheat cous cous so it was also a pretty healthy meal. I used TJ’s coarse Dijon mustard but you could use the Dijon without the seeds and it would be great. The whole dish probably took about 30-40 minutes total so it’s definitely doable for a work night meal. The only change I made was to add a bit more Dijon that then original recipe called for. I really like the flavor so if you aren’t sure you can always scale it back by a tablespoon.
4 boneless skinless chicken breasts trimmed and pounded
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium-size red bell pepper, cut into thin strips
1 medium-size sweet onion, cut into strips
1 (14 1/2-oz.) can chicken broth
3 tablespoons all-purpose flour
4 tablespoons Dijon mustard
Pound your chicken breasts out to about 1/2-3/4 inches thick and sprinkle with salt and pepper.
Melt butter in a large skillet over medium-high heat; add chicken, and cook 3 to 4 minutes on each side or until golden brown. Remove chicken from skillet; add bell pepper and onion, and cook, stirring often, 4 to 5 minutes or until vegetables are tender. Return chicken to skillet.
Whisk together broth and next 2 ingredients, and pour over chicken. Cover, reduce heat to low, and simmer 20 minutes or until chicken is done.