Day 20 of the 30 Day COVID-19 Dinner Challenge: Creamy Dijon Mustard Chicken

June 30, 2020 ~ Sophie wants to know what are these crazy humans cooking up again!

Whew, is all I can say about making this meal. I’ve been busy podcasting with my co-host Jennifer Smith Mackinday. “This Caregiver Life” podcast is taking a break for the summer so we crammed in a few recordings over two days. It was my turn to cook on one of those days between podcasting. I barely remember making this meal, though, the good flavors are still in my memory. It was a busy meal to make yet worth it!

I’ve been hankering to cook with dijon mustard and found this recipe that piqued my interest:


  • 1 to 1 1/4 pound boneless, skinless chicken breasts
  • Salt
  • 2 tablespoons extra virgin olive oil + more for lightly coating chicken
  • 1 tablespoon butter
  • 1 cup sliced shallots – no shallots in the house. I subbed in onions
  • 1/2 cup dry white wine (can sub chicken stock)
  • 1/2 cup water
  • 4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
  • 1 teaspoon dried thyme – no thyme in the house. I subbed in nothing.
  • 1/4 cup heavy cream – no heavy cream in the house. I subbed in half and half, it was a good sub.

For sides I made summer veggies – squash, zucchini, onions, pepper, asparagus – and jasmine rice. All good complements to the chicken. The dijon for the chicken was divine!

Total count: 557

This was another evening in which Tom enjoyed the meal, had a good portion, and was still hungry an hour later. We satisfied this ALS calorie deficit with hardboiled eggs. His diabetes continues to be wonky. He has fasting labs this week. I’m anxious to see what his diabetes numbers show.

Until the next time!