OK, this is another one of those chicken dishes prompted by my desire for a dish that is not only quick and easy to build, but creamy and rich tasting. Because more often than I would prefer, no dish sounds quite as enticing as heavy cream and starch in combination. I haven’t figured out exactly what has triggered this change, but never-the-less, it has become a reality. I vacillate between thinking the problem stems from my desire for comfort food brought on by current world events or my mind reminding me to just “go for it, because after all, you’re not getting any younger!” Either way, creamy dishes seem to be winning.

So, to offset some of the health risks associated with my current unhealthy tendency towards heavy cream, I have tried, in most part unsuccessfully, to cut down on high cholesterol saturated fats. And this recipe including heavy cream, is an example of me failing miserably. But boy of boy is this slightly changed chicken recipe from recipetineats.com. delicious. The only saving grace is that I couldn’t eat very much of this rich and satisfying dish. Plus, I served it over steamed brown rice. So, I deserve a few “good girl” points for not serving it over pasta! (And it was excellent over brown rice BTW.)

Now for those of you with no cholesterol issues or diminished, age related, physical abilities, this recipe shouldn’t cause you even a minute’s consideration. And even if you are on that slippery slope of advancing age, like me, we all deserve a treat periodically. And this definitely falls into the treat category. And truly, this dish could not be easier or quicker to prepare.

Of course, you do realize that I like to poke fun at myself and perhaps even exaggerate every so often to make my writing more interesting. So, I hope you also understand that I do take our over-all health very seriously. There is nothing I care more about than keeping us able to live productive and enthusiastic lives well into our 90s. So, I do take some liberties occasionally. But my love of cream is not one of those times. I love cream and am not afraid to admit it!

As always, stay happy, stay healthy, and keep having fun. Life is a ball. And exactly what you make of it!

Peace and love to all.        

2 chicken breasts, sliced in half lengthwise, then into smaller pieces  

kosher salt  

freshly ground black pepper

¼ c. flour

3 T. unsalted butter, or more as needed

2 garlic cloves, finely minced

1 c. chicken broth

½ c. heavy cream

1 tsp. lemon zest 

2-3 T. fresh lemon juice (start with 2 tablespoons)   

2 tsp. Dijon mustard

½ c. finely grated Parmesan cheese 

1 T. finely chopped fresh parsley

Dry the chicken pieces with paper towels. Sprinkle each side with salt and pepper. Coat with the flour, shaking off excess before placing in the pan.

Melt the butter in a large skillet over medium high heat. Cook the chicken until done, hopefully achieving a light golden brown on both sides. Remove to a plate.

Add a touch more butter if your pan is dry. Add the garlic and cook for 1 minute. 

Add the chicken broth, cream, lemon zest, lemon juice, and Dijon mustard. Bring to a simmer and whisk to clean the bottom of the pan and incorporate the mustard.

Add the Parmesan cheese and simmer rapidly for 3 minutes or until the sauce thickens slightly. Adjust seasoning and add more lemon juice if needed.   

Return the chicken to the pan (pour in any juices on the plate too), turn to coat.

Spoon chicken and sauce over freshly cooked al dente pasta or rice. Sprinkle with parsley and serve immediately.