Ingredients:
1 cup low-sodium chicken broth – we recommend using 1 1/2 cups
1/2 cup chopped onion
1/4 cup plus 2 t Dijon Mustard
6 garlic cloves, minced
2 t Worcestershire
1/8 t hot pepper sauce, such as tobasco – we couldn’t taste it at all, though, so recommend using 1/4 t
2 t butter
2 t olive oil
Chicken breasts
1 t dried thyme, crumbled
Chopped fresh parsley
Directions:
1. Combine broth, onion, mustard, garlic, Worcestershire and hot sauce in small bowl
2. Melt butter with oil in heavy skillet over medium-high heat
3. Season chicken with salt and pepper
4. Add chicken to skillet with thyme – cook until golden brown (about 10 minutes), turning occasionally
5. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is cooked through (about 20 minutes)
6. Transfer chicken to platter and cover with aluminum foil to keep warm
7. Boil mustard mixture in skillet until reduced to sauce consistency, stirring occasionally (about 7 minutes)
8. Pour sauce over chicken
9. Sprinkle with parsley
INGREDIENTS
1 lb sausage
1 cup grated Cheddar cheese
1.5 cups milk
6 slices of bread, cubed
1 tsp dry mustard
6 eggs, beaten
DIRECTIONS
1. Cube bread and place in bottom of greased casserole dish
2. Fry sausage and chop into fine pieces
3. Beat eggs, and add cheese, milk and dry mustard
4. Sprinkle sausage over bread, then add egg mixture
5. Cover tightly and chill overnight
6. Put in cold oven and set temperature to 350 degrees for 45 minutes
This is a classic dish in Phil’s family, and really tasty! Great for when you have guests in town. Make it the night before, then just pop it in the oven in the morning.
