Monday Night Dinner: One-Pot Paprika Dusted Chicken with Bacon in a Honey Mustard Yogurt Sauce

Miss Mioux has been diggin’ on yogurt-based salad dressings lately, Bolthouse Farm’s Ceasar specifically.  These yogurt-based salad dressings pack a lot a flavor and save big time on calories, I love it!  This honey mustard yogurt-based dressing is only 34 calories per tablespoon.  You can burn that off by walking for 6 minutes.  That is less time that it takes to carry in groceries from the car.

Now you know how sometimes you go to the store, and it’s Sunday morning, and it’s just slammed?  Not even the cute firefighters, who also grocery shop early Sunday morning, make you want to hang around longer than necessary, or so Miss Mioux tells me.  Anyhow, Miss Mioux needs more caesar, and she isn’t interested in firefighters in this crowd on this particular morning, so she is in and out.  Mission accomplished.  At home, she unpacks and finds she still needs ceasar salad dressing because in her haste she grabbed honey mustard.  She almost went back to exchange it, but the firefighters would be gone and the store would still be crazy busy.  Not worth the mileage.  She does not want it on her lunchtime salads so we gotta do something with it.

We came up with this recipe below because it allowed us to feel like we were eating something indulgent, something creamy.  Who doesn’t like sauce? And hello…bacon!  With the yogurt-based dressing rather than heavy cream for the sauce it allows us to stay well within our healthy lifestyle goals.  And this dinner will show you how to turn a bottle into a killer pan sauce.

PRO-TIP: When I was a crazy couponer, I would use free salad dressing as a chicken breast marinade often.  Italian salad dressing is a great marinade to add a little more moisture and flavor to chicken breast.  And if you purchase your meat in bulk you can add it to your freezer bag with the raw chicken before you put it in the freezer.

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ONE-POT PAPRIKA DUSTED CHICKEN WITH BACON IN A HONEY MUSTARD YOGURT SAUCE

  • 4 boneless skinless chicken breasts
  • 5 slices of bacon
  • 1/2 white or yellow onion, chopped (about 1 cup)
  • 2 tbsp sweet paprika
  • 2 tbsp ground mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup chicken broth
  • 1 bottle of Bolthouse Honey Mustard Yogurt dressing
  • 8 oz crimini mushrooms, sliced (about 10 mushrooms)
  1. Heat a large skillet on medium and cook bacon until it starts to brown.
  2. While bacon is cooking, in a small bowl, mix the paprika, mustard, salt, and pepper.
  3. When bacon is browned, remove and set aside, leaving bacon fat in skillet.  Add chopped onion to the skillet and cook in bacon fat until soft.  Set aside onion with bacon.
  4. Rub paprika-mustard mix into sides of chicken breast and place in skillet. We had a little bacon fat left in the skillet.  If your skillet is dry, add a tablespoon of olive oil. Cook each side 1-2 minutes to get a nice sear on the chicken.  It will not be cooked all the way the way through.
  5. Add the bacon and onion back to the skillet, along with the chicken broth, bottle of dressing, and mushrooms.  Stir to combine, lower heat to a simmer, and cover for 10 minutes.
  6. Uncover skillet and simmer another 10 minutes to let the sauce reduce.  Go ahead an taste it though, it’s delicious!  Chicken will be cooked through and no longer pink in the center.  Serve with side of choice and drizzle sauce on everything.

 

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CHICKEN WITH A GOOD SEAR

 

I get my chicken from a company called Zaycon.  They are a farm to table company that delivers to your town at prices that beat the grocery store big time.  You purchase in bulk and items available are based on the schedule for your area.  They are nation-wide.  I have often split orders with family or friends because 40lbs of chicken can be a lot for a three person household that includes a child that doesn’t eat much.  To check if they are in your area, create an account here.  You can also sign up for emails to be made aware of future events in your area.  Over time I have ordered:

  • Boneless Skinless Chicken Breasts
  • Pork Tenderloins
  • Boneless Skinless Chicken Thighs
  • 90/10 Ground Turkey
  • and waiting for delivery now…Premium Skirt Steaks

Miss Mioux has ordered:

  • Boneless Skinless Chicken Breasts
  • Polish Kielbasa Sausages
  • Bacon Wrapped Pork Loins
  • Italian Mozzarella Chicken Sausages

 

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SMOTHERED AND SET TO SIMMER

 

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ONE POT SUCCESS!

 

 

 

Monday Night Dinner: InstaPot Spicy Honey Chicken and Asian Roasted Carrots and Broccoli

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I’m excited by my InstaPot purchase.  It was pricey at $99 but this kitchen wonder replaced my pressure cooker, my crockpot, and my rice cooker.  All three sold on Craigslist for nearly the whole expense.  Miss Mioux bought one too and sold her rice cooker and crock pot to a coworker.  She was patient enough to wait until it went on sale for closer to $70.  I love that I can do all the prep, saute and cooking in one vessel, plus it leaves only one thing to clean.

My first test was to make brown rice.  I loved that it took half the time on the pressure setting that my rice cooker would take.  It does so much!  Miss Mioux made a killer cheesy broccoli soup once.  Maybe one day we will be brave enough to utilize the make your own yogurt settings.  For now we are taking this to the next level and cooking chicken.  I recommend getting the carrots into the oven and then starting the chicken cooking while the carrots roast.  This way the sauce for the chicken should be just about thick enough when the veggies are done roasting and everything will be hot and ready at the same time.

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ASIAN ROASTED CARROTS AND BROCCOLI

  • 3 tbsp reduced sodium soy sauce
  • 1 tbsp brown sugar, packed
  • 2 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp Sriracha
  • 1 pound baby carrots
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 pound broccoli, chopped
  • 2 tsp sesame seeds
  1. Preheat oven to 425 degrees F.
  2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice wine vinegar, and Sriracha.  Set aside.
  3. Place carrots in a single layer on a baking sheet (we halved ours so they would roast faster).  Drizzle with olive oil, add garlic, and toss with your hands until evenly coated.  Bake in the oven for 20 minutes, or until fork tender.  While the carrots are roasting, start your chicken.
  4. Stir in the broccoli and bake another 7-10 minutes.  Remove and drizzle with the soy sauce mixture, gently tossing to combine.
  5. Serve with Spicy Honey Chicken.  Garnish with sesame seeds.

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INSTAPOT SPICY HONEY CHICKEN

  • 3 lbs boneless skinless chicken breasts, diced into bite sized chunks
  • 1 tbsp vegetable oil
  • 1 cup diced onion
  • 4 cloves minced garlic
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tsp sesame oil
  • 3/4 cup honey
  • 1/2 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 green onions, chopped
  • sesame seeds
  1. Preheat the InstaPot using the sauté setting.  Sprinkle salt and pepper over the diced chicken and add to the InstaPot with oil, onion, and garlic.  Stir occasionally until onion starts to soften, about three minutes.
  2. Add soy sauce, ketchup, and red pepper flakes to the InstaPot and stir to combine.  Add the lid and pressure cook on high for three minutes.  The InstaPot will stay “ON” until it builds up enough pressure within, then it will count down.  When the timer beeps, turn the pressure cooker off and do a quick pressure release.
  3. Add sesame oil and honey to the pot and stir to combine.  In a small bowl, dissolve the cornstarch in water and add to the InstaPot.  Select the sauté option and simmer until sauce thickens, stirring often.
  4. Serve with Asian Roasted Carrots and Broccoli.  Sprinkle with sesame seeds and green onions.

Get your own InstaPot on Amazon.

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CARROTS: OILED, GARLIC-ED, AND READY TO ROAST

 

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CHICKEN: ONIONED AND ON SAUTE MODE

 

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STIR TO ALLOW SAUCE TO THICKEN

 

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DRIZZLE THAT SAUCE, BABY!
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INSTAPOT AMAZING!

This Monday Night Dinner inspired by:

Damn Delicious

Pressure Cooking Today