Chicken Cutlets Dijon

I love pasta-veggie medleys and have been upping the veggie ratio to minimize, or balance the carbs we eat. Here I use Trade Joe's Red Lentil Sedanini, which I found to be fantastic.

Any reader of my blog will know I am a die-hard fan of Dijon sauce. And I especially love a whole grain version. A bit of citrus is always on order to balance the richness of this wonderful sauce.

2 cups broccoli flowerets

1 orange pepper, diced

1 shallot, sliced

2 cloves garlic, minced

1/3 lb mini ziti pasta - I used Trader Joe's Red Lentil Sedanini

1 Tbsp butter

1 Tbsp olive oil

2 boneless chicken breasts

2 Tbsp coarse-grain Dijon mustard

1/4 cup creme fraiche

2 Tbsp dry white wine

Bring about 2 quarts of water to the boil in a medium pot for the pasta. Season generously with salt.

Cover the breasts with plastic wrap and pound until you have about 1/4-inch thick cutlets.

Cook pasta to al dente. Reserve a cup of the cooking water, drain the pasta, and cover to keep warm.

While the pasta cooks, stir fry the broccoli, pepper and shallot in a dash of canola oil, in a wok or large wide skillet. Season with salt and pepper to taste.

Meanwhile, melt the butter in the oil in a wide skillet over medium-high heat. Season the chicken cutlets with salt and pepper to taste, and add to the skillet.

Sear the cutlets for about 2-3 minutes on one side. Flip and cook the cutlets through to medium.

Remove cooked cutlets to a plate and add the mustard, creme fraiche and wine to the pan and bring to a boil. Adjust sauce with pasta cooking liquid as needed. Stir well.

Toss the pasta with the stir-fried veggies.

Plate the pasta-veggie mix and a cutlet on each plate. Top each cutlet with sauce.

Serves 2.

Cook's Note: This is what I used:

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