{"id":3360,"date":"2019-11-25T13:00:13","date_gmt":"2019-11-25T17:00:13","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3360"},"modified":"2019-10-29T16:23:16","modified_gmt":"2019-10-29T19:23:16","slug":"creamy-mustard-chicken","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/25\/creamy-mustard-chicken\/","title":{"rendered":"Creamy Mustard Chicken"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">\u00bd package whole-wheat angel hair pasta (7-8 ounces)<\/p>\n<p class=\"pol-message-dialog-text\">4 thin-sliced chicken breasts or cutlets (about 1 pound)<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon garlic powder<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon salt, divided<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon freshly ground pepper, divided<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup all-purpose flour<\/p>\n<p class=\"pol-message-dialog-text\">3 tablespoons extra-virgin olive oil, divided<\/p>\n<p class=\"pol-message-dialog-text\">1 large shallot, finely chopped<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup dry white wine<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup water<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup reduced-fat sour cream<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons Dijon mustard<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons chopped fresh sage, plus more for garnish<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, sprinkle chicken with garlic powder and \u00bc teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining \u00bc teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4214665.jpg\" alt=\"Creamy Mustard Chicken \" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients \u00bd package whole-wheat angel hair pasta (7-8 ounces) 4 thin-sliced chicken breasts or cutlets (about 1 pound) \u00bd teaspoon garlic powder \u00bd teaspoon salt, divided \u00bd teaspoon freshly ground pepper, divided \u00bc cup all-purpose flour 3 tablespoons extra-virgin olive oil, divided 1 large shallot, finely chopped \u00bd cup dry white wine \u00bd cup water [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3360","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3360"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3360\/revisions"}],"predecessor-version":[{"id":3361,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3360\/revisions\/3361"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}