I originally wanted to make this with Dover sole but the fish I bought was not good in the package so off to the trash it went and I improvised with chicken! Worked out fine though will definitely try it with fish another day. I used red quinoa this time out but regular quinoa works just as well.
2 chicken breasts
2 tbs balsamic mustard (or add balsamic vinegar to your mustard instead) plus 1 extra tbs for sauce
1 shallot – chopped
2 cloves garlic – chopped
1/2 cup sour cream
1/2 cup chicken broth
1/4 cup gluten-free cornmeal
1/2 cup red quinoa
1 cup chicken broth
juice of 1 lemon
pepper to taste
For the asparagus, place them in a pan, drizzle with some olive oil and pepper then cook in the oven for about 15 minutes at 350 degrees. This will keep the asparagus still crispy but cooked through.
For the quinoa, in a saucepan, cook the chicken broth with the quinoa at an easy boil for 20 minutes or until all the broth is absorbed. To serve, stir in the juice of your lemon and add pepper to your liking.
Now for the chicken. I’m a sucker for different types of mustard and bought a balsamic mustard at the Farmer’s Market. Mix together the balsamic mustard and cornmeal to make a paste. Add more mustard if you like a more bold flavor. Coat the chicken with the mustard paste. In the skillet, add a little olive oil if yours tends to stick, otherwise toss the chicken in on the dry, heated skillet. Cook for 3 to 4 minutes per side, tossing in the garlic and shallot, as well. Then, once the chicken is browned on both sides, add the chicken broth. Cover and cook for another 7 to 10 minutes or until the chicken broth is mostly absorbed. Add the sour cream to the remaining chicken broth and stir in the last tbs of mustard.
The chicken had a nice, tasty coating and a creamy sauce to top it off with. Were I to make this again, I think I would add some rosemary or thyme to the sauce, for a little extra something. This is a great dish with an inexpensive red wine or jazz it up with a nice, bold Syrah.