Cooking Chicken For The First Time In 4 Years – Recipe Included

It is only fitting after yesterday’s post on animal protein that I write about my experience with chicken this week.  Here’s a little back history….  I stopped eating meat exactly four years ago this month.  I had just returned from two weeks in France where much of my time was spent eating steak, cheese, bread, nutella crepes and red wine.  I came home to NY and put myself on a one week cleanse of raw fruits and vegetables to flush my body of the chaos.  I don’t know what happened in that week, but when I went to eat meat again it made me nauseous and sick.  I had thoroughly lost my taste for it.  As each week went by, meat free, I began to feel lighter, more energized, my digestion was better and I felt significantly healthier.  Four years later and I do not regret the dietary decisions I’ve made.  If I really wanted it, I would have it.  Which leads me to this week.  Not once in four years have I craved red meat or pork, but for some reason in the past two months I haven’t stopped craving chicken.  No, I’m not pregnant, and my protein intake isn’t lacking as I eat sufficient amounts of fish, beans, nuts, eggs etc…  My body was apparently telling me something.  I don’t know what it was, but I decided to give in and listen to it.

The thought of cooking chicken was daunting.  A million things ran through my mind.  Do I really want to do this?  Is it going to make me sick?  Is this a slippery slope towards other meats?  I quieted my mind, trusted my body, and bought the two best boneless, skinless breasts I could find (organic, free-range, antibiotic-free, certified humane, you name it).  Having not cooked meat in years, I busted out my favorite cookbooks for inspiration.  I decided on a pretty innocuous recipe; a lightly breaded pan-cooked breast in a mustard sauce.  My husband never thought I’d eat it all, but I cleaned my plate as if it were chocolate cake.  Moral of the story: it was delicious, I didn’t die or get sick, and the craving is now gone.  I’m not sure if chicken is going to become a regular part of my diet again.  You definitely won’t find me devouring a plate of chicken wings at a seedy sports bar, but I do know this, if I really want it and it’s high quality, then I will have it…and apparently enjoy it.

Chicken Breasts with Mustard Sauce

Adapted from Williams-Sonoma Cookbook: Eat Well

Serves 4


  • 4 boneless, skinless chicken breasts
  • 1 ½ cups whole-wheat bread crumbs (or panko)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup dry white wine
  • 1 tablespoon honey
  • ½ chicken or vegetable broth
  • 2 tablespoons whole-grain mustard
  • Salt and pepper, to taste


Pound chicken to an even thickness (about ¾ inch), sprinkle with salt and pepper, and dredge into bread crumbs to coat well.  Heat oil in a large nonstick frying pan over medium-high heat, add chicken, and reduce heat to medium.  Cook, turning once, until browned and cooked through, 4-5 minutes per side.  Transfer to a plate and cover with foil.  Add wine, broth, and honey to the pan.  Bring to a boil, scraping up any browned bits from pan bottom.  Boil to reduce sauce to about ½ cup, about 3-4 minutes.  Stir in mustard and season to taste with salt and pepper.  Spoon sauce over chicken and serve immediately.  (I served it with wild brown rice and roasted asparagus.)




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s