Chicken on the Menu

So, it's Monday again. Last week, we really didn't adhere much to our menu (we ate leftovers a couple of nites & had dinner at the SIL's over the weekend), so we have a few 'holdovers' in this week's lineup.

Mo's menu for March 30 - April 3
Monday: pot roast w/potatoes, carrots & onions (hold over)
Tuesday: soft tacos, re fried beans (hold over)
Wednesday: ravioli, garden salad
Thursday: chicken supreme Dijon*, rice, Brussel sprouts
Friday: pizza

The chicken Dijon is a new recipe for me, so I thought I'd share it here;
What you'll need: (makes 2 servings)
1 whole, boneless chicken breast, split
2 Tbsp. butter
1 clove garlic, minced
1/2 small onion, minced
1/4 lb. fresh mushrooms, sliced
1 1/2 c. heavy cream
2 Tbsp. Dijon mustard

To make:
In skillet, over med. heat, brown chicken in 1 Tbsp. butter on both sides, until done; remove from pan (keep warm)
In same pan, cook garlic, onion and mushrooms in remaining butter until tender.
Stir in heavy cream & mustard; simmer, stirring constantly, until sauce is slightly thickened.
Add chicken; turn to coat in sauce.
Serve over rice.

So, what's on YOUR menu this week? For participation (AND inspiration) head on over to I'm an Organizing Junkie and see what's cookin' in the kitchens this week...