Looking for a quick and healthy way to bring smiles at dinner time? This tasty chicken dinner fits the bill! Marinating the chicken in the horseradish-mustard adds a tangy, spicy kick, while the sauce adds to the depth of flavor your family will love. The rice and black beans round out the meal. My family loves it and I'm sure yours will too. The proof is in their smiles (and empty plates)!
Ingredients:
3/4 cup FRENCH'S® Honey Dijon Mustard
6 chicken cutlets
3 tbsp butter, divided
2 garlic cloves pressed or minced
2 cans black beans- 15 oz each can
3/4 cup cream
6 servings cooked rice
3 tbsp fresh oregano, finely chopped
1 tsp salt
1/4 tsp pepper
Directions:
In a large resealable bag, place the chicken cutlets, mustard, ½ teaspoon salt and pepper. Seal bag and shake to coat the chicken well. Place in the refrigerator.
In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add the garlic and saute for 3-4 minutes, until just fragrant. Add the black beans and ½ teaspoon salt and stir. Cook for 5 minutes, stirring occasionally. Reduce heat to lowest setting. Keep warm until ready to serve.
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the chicken cutlets and cook 4-5 minutes on each side in a single layer, until chicken center is no longer pink and juices run clear. Remove chicken from pan and place on plate. Cover to keep warm. To the same pan, add 1 tablespoon mustard and cream and stir, scraping the bottom of the pan to pick up all pieces. Reduce heat to low and cook for 5 minutes.
To serve, spoon rice onto a plate and top with black beans. Place a chicken cutlet next to the rice and beans. Sprinkle chicken, black beans, and rice with fresh oregano.
To speed things up, microwave the black beans and forego the sauteed garlic.
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