I know there are women who have purses to go with every outfit and change them out accordingly.
I may even know a few of them.
I am not one of them.
Yes, I do own a big bin full of purses, but they are an accumulation from over quite a number of years. Hubby Bryan has given me several high-quality leather purses, and those are the ones that have seen the most use over time.
I occasionally purchase a less neutral option, such as the one that I am currently sporting — a turquoise (my favorite color) cross-body bag. It doesn’t hold as much as my toss-everything-in carryall, but it also doesn’t cause as much strain on my shoulder.
When I do choose to change out my purse, I generally leave some things behind in its predecessor, particularly when the new pocketbook is smaller. Invariably, either when I switch out the purse or later return to the original model, I find things in there about which I had completely forgotten. I’ve discovered earrings, probably stashed there when hastily removed for a haircut; I’ve found gift certificates and coupons well past their expiration dates; and of course, there’s always a bunch of coins — mostly pennies — floating around in the bottom of every purse I own. Sometimes there’s a dollar bill or two, too, floating among various sales receipts and other pieces of paper that I’ve printed off and stashed there for later reference.
The recipe I’m going to share with you today is from one such piece of paper. When we were in Florida in March visiting my sister and brother-in-law, Margaret and Don Hinchey, Margaret cooked up several delectable meals. Creamy Dijon Chicken was one of them, and as I am always on the hunt for material for this forum, I requested the recipe. As she had changed up the recipe a bit, Margaret made some quick scribbles on her photocopied version, handed it to me, and I stuck it in my purse.
And promptly forgot about it.
It turned up the other day when — you guessed it — I switched purses.
So here, at long last, is that yummy chicken recipe. It will likely be on the menu at our house in the coming days, now that I remember that I have it.
Creamy Dijon Chicken
2 teaspoons olive oil
½ small onion, diced
1 cup sliced mushrooms
2 cloves garlic
4 skinless, boneless chicken breast fillets
½ cup fat-free sour cream (I usually substitute plain Greek yogurt)
3 tablespoons dijon mustard
1 tablespoon orange marmalade
Juice from 1 lemon
salt and pepper to taste
Heat 1 teaspoon oil in medium-sized skillet over medium heat. Add onion, mushrooms and garlic and saute until onion is translucent. Remove from skillet and set aside. Turn heat up to medium-high, add another 1 teaspoon oil and sear chicken on both sides. Reduce heat to medium-low.
In a bowl, combine sour cream, mustard, marmalade and lemon juice; season to taste.
Pour mixture over top of chicken, add the mushrooms, garlic and onion, cover pan with lid and cook until chicken is no longer pink and is thoroughly cooked through, 10-12 minutes.