get your yummy back

mustard flowers in bloom

I’ve been out of town for a while, so tonight was the first night my husband and I have shared a home cooked meal in weeks. Given the special occasion, I asked my husband what he would like for dinner. He said, “How about that chicken?” I knew what he meant immediately. I make this Chicken with Dijon, Sage, and Parmesan and it’s totally yummy.

Boneless, skinless chicken breasts are covered in a Dijon mustard sauce. Then they are dredged in a toasted bread crumb mixture that includes sage and finely grated Parmesan cheese. I use Panko bread crumbs, which are the Japanese version of bread crumbs, because they are crisp, light, and flaky.

Dijon mustard is one of those condiments I use a lot for adding bold flavor. Other easy, go-to items for flavor include capers, olives, citrus juice, citrus zest, fresh herbs, garlic, fresh ground pepper, and of course, salt. I use sea salt to avoid chemical additives and processing. Maldon is some of the best. I also use Celtic Sea Salt, which comes in both coarse and fine grains. Both can be found on the Internet or in gourmet grocery stores.