Dijon-Sour Cream Chicken and Broccoli

(Serves 2-4)

Ingredients:
1 lb Chicken Breast
1 large Broccoli stalk
1 cup Sour Cream
3 tbsp Extra Strong Dijon Mustard
1 tsp Whole Grain Dijon Mustard
Serve a top a fresh thick slice of bread or a fresh bread bowl of your choice
         (I recommend either Challah, Rye, Rustic Sour Dough, or a 9-12 Grain)

Optional Ingredients:
For a strong mustard spice you can add another tbsp of Dijon mustard (4 tbsp in total).
For a sweet spice add some sliced and washed cherries (1/5 lb).
Serve a top steamed rice, sliced and crispy potatoes, or a large spring mix salad instead.

Preparation:
Slice Broccoli into bite sized peices.
Slice Chicken Breast into bite sized pieces.
*Slice cherries if you want the more sweet spiced dish.

Let's Cook:
Heat a Deep-Pan (with lid) or Pot (with lid) to high heat with a drizzle of you choice of cooking oil or cooking spray. Add in the sliced Chicken. Stir fry this for 2 min. (until chicken is a bit brown). Add in the bite sized sliced Broccoli and also about a 1/5 cup water to steam both the broccoli and chicken, cover the pan or pot. Allow this to steam cook for 1-2 min. (For a more thick sauce, drain remaining water). Add in the 1 cup Sour Cream, 3 tbsp Extra Strong Dijon Mustard, and 1 tsp Whole Grain Dijon Mustard. Stir until it is well mixed and covering the Chicken and Broccoli peices and you are ready to serve!!

Leftovers:
Good if refrigerated for approx. 2 days. After reheating it may be a bit thick, add a tbsp or two of watter to solve this dilemma.

Please comment and share this recipe!!

 

As pictured above, I served the dish in a bowl with a slice of Challah bread on the side.

 

Sesame Ginger Chicken Soup

(Serves 2-4)

Ingredients:
1 lb Chicken Breast
2-3 Large Shiitake Mushrooms
2 Green Onions
100 - 150 grams thin Egg Noodles (ramen noodles, from a ramen pack, work well)
2-3 inches Ginger
3-4 Garlic Cloves
2 cups Low Sodium Chicken Stock
2 tbsp Sesame Oil (a a bit extra to drizzle at times)
1 tbsp Light Soy Sauce
1 tsp Red Chili Flakes
1 tsp Black or White Pepper
1 Lime's juice
1/2 - 1 whole Lemon's juice

Preparation:
Wipe Shiitake Mushrooms with a damp cloth.
Remove steam and slice them length wise.
Wash Green Onions and slice length wise an inch.
Peel Ginger Root and slice it length wise.
Peel Garlic Cloves and mince (finely chop).
Slice Chicken Breast into bite sized pieces.
Bring a pot of water to a boil and add in the noodles.
          (Egg Noodles should cook in about 2-3 min.)
Drizzle a bit of Sesame Oil on the Egg noodles so they will not stick together.


Let's Cook:
Heat a Wok or Pot to high heat and add in a drizzle of Sesame Oil, the minced Garlic, and the sliced Ginger. After 1 min. add in the Shiitake Mushrooms. Stir fry that for 10 seconds or so, and then add in the sliced Chicken. Stir fry this for 2 min. (until chicken is a bit brown). Next, add the stock, Sesame Oil, Light Soy Sauce, 1 tsp Red Chili Flakes (Omit if you do not like spice), 1 tsp Black or White Pepper, 1 Lime's juice, and 1/2 - 1 whole Lemon's juice. Taste soup and adjust to your own taste. Then add in the Green Onions and bring to a boil. Once it comes to a boil, turn the heat down to Medium and let simmer for 10 min. Now add in the Egg Noodles. Stir and you are ready to serve!!

Leftovers:
Good if refrigerated for approx. 2 days. After reheating it will possibly have a slightly more bitter taste...you can add in some fresh green onion and/or a small bit of water to solve this dilemma.

Please comment and share this recipe!!