$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly below is November’s healthy and timeless meal creation!
Creamy Mustard Chicken Over Sautéed Spinach
|1 tablespoon olive oil||$0.19|
|2 # boneless, skinless chicken thighs||$4.99|
|Salt & Pepper to taste||$0.00|
|1 diced yellow onion||$0.49|
|1/2 C dry white wine||$0.99|
|1 C low-sodium chicken broth||$0.59|
|2 tbsp whole grain dijon mustard||$0.99|
|2 tbsp regular dijon mustard||$0.49|
|2 tbsp. low fat half and half or milk||$0.39|
|2 tbsp. fresh parsley (coarsely chopped) *optional*||$0.99|
|1 box of baby spinach (sautéed with olive oil)||$3.99|
|Total Cost for Dinner- Serves 4||$14.10|
Preheat oven to 400 degrees F. Heat oil in a large cast iron skillet over medium heat. Season the chicken generously on both sides with salt and pepper. Add the chicken to the skillet and cook for about 6-8 minutes until seemed slightly on each side. Transfer the chicken to a large plate.
Add the onion to the pan and cook until soft, for about 3 minutes. Add the wine, and chicken broth and scrape up any brown bits from the bottom of the pan. Simmer for about 3 minutes until liquid is evaporated slightly. Add whole grain mustard and simmer for another minute. Transfer chicken back to skillet and braise in the oven uncovered for about 20 minutes or until the chicken reaches 165 degrees F in internal temperature.
Transfer the chicken to a plate and place the skillet back on the stove over medium heat. Whisk in the regular dijon mustard and simmer for 2 minutes. Remove from the heat and whisk in the cream or milk. Season with salt and pepper and return the chicken back to the pan. Sprinkle fresh parsley over the whole dish and serve!
For extra flavor, serve extra sauce on the side as a gravy. Plate chicken over sautéed spinach and ENJOY!