I’m not quite sure how to describe this dish. It’s pretty simple, but the flavors – Dijon mustard, lemon, and currant – work well together. Do love shoepeg corn. Slightly less sweet than yellow corn, but my favorite with rice, some salt, and a good bit of butter. Another childhood favorite – rice and corn w/butter. I really am simple I think when it comes to flavors, but I don’t think that’s a bad thing.
4 skinless boneless chicken breasts
2 Tbs unsalted butter
2 Tbs olive oil
Juice of one lemon
1/4 cup Dijon mustard
12 oz jar of currant jelly
Heat oven to 350 degrees. Spray a baking dish with non-stick spray. Pound each chicken breast between two sheet of waxed paper until 1/2 inch thick. Heat one Tbs of butter and 1 Tbs olive oil in a skillet and brown each chicken piece on both sides, working in batches and adding other Tbs of butter and olive oil as needed.
Remove to prepared baking dish. Leave butter oil mixture in skillet and deglaze with lemon juice. Add mustard and currant jelly. Heat and stir until melted. Pour currant sauce over chicken. Cover baking dish with foil and bake 20 minutes. Uncover and bake 20 minutes more (or so – here’s where it can get tricky..
Modified from Southern on Occasion, p. 192
Southern on Occasion is an entirely different story – a very wonderful cookbook. And more recipes to come from it. Including one from our wedding pre-party.
I do mark down dates that I make things – it’s kind of telling what’s good and what stands the test of time and why my memory can be so terrible. This was a Chapel Hill dinner and I can’t believe I had forgotten it – memory problem anyone? Now on the roster again. Pretty damn simple really. Next time I think with roasted potatoes. Although I do love rice and corn together.
13 September 2002
18 October 2002
7 April 2015