Leftover Fix – Chicken Breasts

I have a friend who likes to cook as much as I do. At least she did when we were roommates. One of our favorite recipes came from The Silver Palate Good Times cookbook, chicken breasts baked in cream. It was actually part of an elaborate chicken salad recipe, but I still love to cook chicken in cream. The chicken is very moist, and it does make an incredible chicken salad. I cook several at a time and freeze them for later. I also freeze the cream that they baked in to use when a recipe calls for cream. (Alas, this last batch of cream stayed in the freezer too long and curdled as it thawed.) So tonight I used baked chicken breasts as part of dinner. I used the recipe in The Pleasures of Cooking for One as my inspiration.


Dinner tonight: Chicken divan and roasted brussel sprouts

1 lb. brussel sprouts

Olive oil

2 chicken cooked chicken breasts, sliced

1 cup cream

3 T Dijon mustard

Salt & pepper to taste

Preheat the oven to 350.

Trim the bottoms off the sprouts and cut in half. Pile them onto a cookie sheet or cast iron skillet that is large enough for them to be in one layer. Pour some olive oil over the sprouts, and sprinkle with salt and pepper. Mix everything with your hands. Place the cookie sheet on the bottom rack of the oven.

Mix the cream, mustard, salt, and pepper together. Pour a thin layer on the bottom of a small baking dish. Place the chicken on top and pour more cream over the slices. Sprinkle parmesan cheese over everything. Place in the middle rack of the oven oven for 30 minutes. At the end of baking, pull out the brussell sprouts and turn the broiler on for three minutes to lightly brown the chicken dish.

Serves 3 to 4



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