We may not like to admit it while August is still in full swing, but autumn is fast approaching. Actually, I like to admit it. I’m practically begging summer to end, but that’s neither here nor there.
Either way, it’s time to start thinking about dishes that easily transition from summer to fall. This recipe calls for a heavier sauce than most summer dishes, but includes rose, which is incredibly popular for sipping in the hottest months.
Combining the two leaves us with the perfect meal for those looking to hang on to summer even as the evenings grow chillier.
What you’ll need:
4 chicken breasts, trimmed and pounded
3 oz white mushrooms
1/2 cup rose
1/2 cup half and half, fat free
3 tbsp whole grain Dijon mustard
1 tsp garlic, chopped
Saute the mushrooms in olive oil until they soften. Then, add the garlic and the chicken. When the chicken is almost finished cooking, add the wine and let simmer.
Add the mustard and cream and cook until it becomes a sauce. Then, serve in bowls over pasta.