An Everyday Delicious Dinner

This was dinner tonight - simple, delicious and easy enough to make any day of the week.  This is my personal favorite way to cook chicken, carrots, and rice pilaf from scratch.

HONEY MUSTARD GLAZED CHICKEN  (makes 2)

2 chicken breasts

olive oil

salt

pepper

flour

chicken broth

honey

dijon mustard

chopped thyme

(Warning:  No exact measurements here.  I was planning to follow an actual recipe, then my whole plan was thrown off when I discovered that a mouse has been in my appliance cupboard.  What do I keep these dogs around for anyway?  They sleep in the kitchen all night but don't bother to alert me to the presence of a mouse...sheesh!  Anyway, until I disinfect this entire section of the house, I am sticking to my favorite method of cooking chicken in a skillet - so far, my cookware cupboard has not been invaded by critters.)

Lightly coat the bottom of a skillet with olive oil and heat to medium.  Sprinkle salt and pepper on both sides of chicken breasts and lightly coat with flour.  Add chicken to skillet and cook over medium heat for several minutes on each side, until nicely browned.  Add enough chicken broth to cover the bottom of the skillet and reduce heat, allowing chicken to simmer in the liquid until cooked through.  Add more broth if skillet dries out.  While chicken finishes cooking, mix equal parts honey and dijon mustard in a small bowl (about 1/4 c. of each).  Add a splash of olive oil to thin out the mixture, and season with thyme, salt, and pepper.  When chicken has just finished cooking (skillet should be almost dry, otherwise pour out remaining liquid) reduce heat to low and brush generously on both sides with honey mustard glaze.  Allow glaze to heat up slightly before serving.  

HOMEMADE RICE PILAF (makes a lot - I would probably halve this recipe if I wanted to feed two people without leftovers)

I cannot cook rice without a rice cooker to save my life, but this recipe always works for me for some reason.  It is simple and easy to customize with whatever you like.  Exact measurements are important though!

1/2 stick unsalted butter

1/4 c. each of chopped onion, carrot, and celery

1 c. orzo

1 c. long grain rice

14 1/2 oz. fluid chicken broth

3/4 c. water

Melt butter in a sauce pan over medium heat.  Stir in veggies and cook for a few minutes stirring frequently.  When veggies begin to soften, stir in orzo.  Cook for several minutes more, stirring frequently, until orzo begins to turn golden.  Add rice and stir.  Pour in chicken broth and water, stir, and bring to a boil.  Reduce heat to a simmer, cover, and cook for 15 to 20 minutes, or until liquid is mostly absorbed.  

Another variation of this recipe is to leave out the veggies, keep all other measurements the same, and stir in Parmesan cheese at the end...endless possibilities here!

COOKED CARROTS (this is not really a recipe, but it is our favorite quick and easy way to make carrots)

carrots

chicken broth

butter

salt

pepper

parsley

Place desired amount of carrots in a sauce pan and pour in enough chicken broth to just cover the bottom of the pan.  Simmer carrots in broth for ten minutes, or until carrots are tender.  Drain liquid and remove from heat.  Stir in a sliver of butter and season with salt, pepper and parsley.  

Deeeeelish!  ....now to go disinfect my cupboards.  Eeeeek!