Dijon Chicken with Brown Rice & Sauteed Spinach - Serves 4

-2 Large Chicken Breasts

-1cup Brown Rice

-8oz Spinach

-8oz Heavy Creme

-1Tbsp Dijon Mustard

-1 Red Onion (diced)

First - Prepare brown rice according to the instructions on the package, this can take up to an hour for some brands.

Second - Preheat oven to 350F.  Lay the boneless skinless chicken breasts on a paper towel to insure they are dry, then salt both sides.  Get a large pan very hot on the stove.  Add a splash of canola or vegetable oil to the pan.  Lay the breasts on the hot pan and leave them alone for at least three minutes.

The objective is to get a nice golden brown... almost a crunchy crust will form and the breast should be easy to flip without sticking to the pan.  Let the second side cook for another three minutes without disturbing.

Remove the breast from the pan and place on baking dish or a cookie sheet with sides (a lot of juice will appear) and place in the oven.

All chicken breasts are different in size, so I can’t tell you how long to leave it in the oven.  The breasts should be fairly raw when they go in, so they will need to cook through.  Ten to fourteen minutes is usually good, but I cut them in half length wise when I’m reducing the sauce.

Third - Drop diced onions in the hot pan used for the chicken and saute until golden.  At this point I like to deglaze with a little white wine or clear tasteless distilled alcohol (vodka).  Once all the little bits stuck to the pan are dissolved, and there is a golden brown liquid pooling around the onions, add the heavy cream.  With the heat still on high, reduce or boil down until it is the thickness of a nice sauce.  Stir in the Dijon and salt to taste.  Cover and set aside.

Fourth - Saute the spinach in another pan on high with a splash of oil, salt to taste.

Fifth - Plate the chicken, the rice, the spinach, and pour on the sauce... and enjoy!