We have been having unseasonably hot weather recently. Every year, we try to see how long we can go without turning on the air conditioning. Last year, we held out until mid June and we were so proud of ourselves for sticking it out. This year, however, we failed miserably by mid April. In light of the 93 degree temperature, I was in the mood for something light that required little time standing in front of a hot stove. This wonderful dish is a huge hit with my family. It is quick and easy and there is a beautiful balance of flavors.
- 1 lb chicken, cut into 3/4-inch cubes
- 1 tbsp olive oil
- 1/4 c onion, minced
- 1 large clove of garlic, minced
- 1/4 c dry white wine
- 3/4 c chicken broth
- 2 tbsp Dijon mustard, or to taste
- 1 1/2 tbsp honey
- 2 tbsp milk
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tbsp cornstarch mixed with 1/2 tbsp water
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 c cooked rice
Heat oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the chicken and brown on all sides, about 1 to 2 minutes.
Stir in the white wine, chicken broth, Dijon mustard, honey, heavy cream, parsley, rosemary and cornstarch mixture. Bring the mixture to a boil. Reduce the heat to low. Cover and simmer until the chicken is cooked through, about 15 minutes. Taste and add up to one additional tablespoon of Dijon, to taste. Season with salt and pepper, to taste.
Pour the contents of the skillet over the cooked rice.