Ingredients:
2 whole boneless skinless chicken breasts
2-3 cups broccoli florets
1 small yellow onion, slightly chopped
1 large zucchini (2 small if you can't find a large one) sliced into medallions
2 cups sliced baby bella mushrooms
1/2 cup white wine (whatever wine you are going to serve)
1/2 cup chicken broth
(if you don't prefer to use wine, 1 cup chicken broth)
2-3 Tbsp. dijon mustard (depending upon your desired intensity, I prefer more, and I prefer Maille, available at most supermarkets.)
2 Tbsp. Olive Oil
Herbes de Provence (if you don't have this handy: sage, rosemary, thyme)
Salt and Pepper to taste
Directions:
One skillet is all you need! Pick a rather large non-stick skillet. Heat Olive Oil on medium heat. Once throughly heated, add onions, and saute until translucent. Before cutting chicken, massage the spices onto both sides of chicken breasts (1 Tbsp of Herbes de Provence and S&P), a light dusting, or to your preference. Cut the chicken into 1 inch thick cubes, and add to skillet. Immerse the seasoned chicken cubes with the onions, let the flavors play together, this takes about 10 to 15 mins. When you notice the chicken cubes are a lot of white on the outside and bit pinkish on the inside, add the wine and chicken stock, gently stirring so that flavors gather. Let simmer for 5 mins. Add in Dijon mustard, I do this with a spoon, and really concentrate on making sure the mustard is distributed with the broth and wine, coating the chicken and onions. Once all well coated, add in the broccoli, zucchini and mushrooms. If you feel more liquid is needed, add in more stock and maybe more wine, as I would do! Its a happy party, why not? If you feel you need to add more Dijon, go ahead, you want the Dijon flavor to be noticed. Stir occasionally, making sure all veggies are reducing, allowing the "dijon broth" to be absorbed, which these guys are good sponges, hence why they are apart of this dish! Once all veggies tender, chicken is done, you are set!
Sides:
The best sides are rice or potato, whether in the form of wild rice, risotto, or garlic mashed potatoes, you'll want something starchy on the side to soak up the remaining juices, or just a baguette! Also, if you add a spinach salad with the vinaigrette dressing I have on this blog, you have a menu to serve guests! I don't do desserts, by the way (btw), I'll try that in the fall/winter when it isn't terrible to turn on the oven! Bon appetit!