Rounding out this month’s Sweet as Pie menu was this delicious recipe for Chicken with Mustard Cream Sauce.  Easy enough for a weeknight and yummy enough for company!  Here’s how it came together:

First, I sauteed chicken cutlets in a little oil until browned on both sides and cooked through.  I moved the chicken to a plate and then sauteed some garlic before deglazing the pan with white wine.  Once the wine reduced, I stirred in two kinds of mustard – a dijon and a grainy, spicier mustard (which happens to be a great mustard my uncle gets for me from a German restaurant in Indianapolis).  I stirred in the cream, then added chicken broth and seasonings.  The chicken went back in the pan for a good coating of sauce before serving. I did adjust the seasonings on this one.  I added a little bit of dried thyme, some extra salt, and a dash of lemon pepper.  Just taste it and add what you think would make it even better.

Phillip and I really liked this one.  The sauce was delicious on the chicken (and probably would go well with pork as well).  It was simple and quick to make, I could adjust the seasonings to our taste, and I had all of the ingredients on hand.  A weeknight winner!

I love PW’s White Chicken Enchiladas, so I was looking forward to trying her beef version.  Although not quite as good as my Aunt Nancy’s famous Wet Burritos, they didn’t disappoint.  Here’s how they came together:

First, I made the sauce with a little oil, flour, canned enchilada sauce, chicken broth, salt, pepper, and cilantro.

While that simmered, I browned some ground beef with chopped onion and then stirred in diced green chiles.  The recipe called for corn tortillas which were supposed to be lightly fried in oil.  But, I couldn’t find a reasonably-sized package of corn tortillas on grocery day, and since I like flour tortillas better anyway, I just used those and skipped the frying step.

Assembly time!  I coated each tortilla in sauce, then layered in the meat mixture, cheese, black olives, and green onions.  The assembled enchiladas went into a baking dish, got covered with more sauce and cheese, and then baked until bubbly.  When they came out of the oven, a little fresh cilantro topped off the dish. I really liked these and will make them again.  The recipe makes a fair amount so this would also be a good dish to share or to freeze half of for a quick weeknight meal on another day.  I’ll probably stick with using the flour tortillas since we generally prefer them and skipping the frying step makes this recipe even easier.  Another recipe staple from Sweet as Pie!

Who doesn’t like spinach artichoke dip?  I’m sure someone out there doesn’t, but Phillip and I do, so we were curious to see how this party staple would translate to a pasta dish.  Here’s how it came together:

First, I sauteed the garlic and spinach in butter until the spinach was wilted. 

After setting the spinach mixture aside, I put a little color on the artichokes, then removed those from the heat as well.I used flour, butter, and milk to form the base for the cream sauce, then stirred in Parmesan, monterey jack, salt, pepper, and cayenne. Finally, I stirred in penne pasta and the reserved spinach and artichokes. This was just kind of blah for us.  I tried adding some seasonings, but it just never really went anywhere.  I trudged through a couple of rounds of leftovers for the sake of not wasting food, but we still ended up tossing some of this.  I’m honestly not sure what else would have made it a better match for us – it was just a dud.