Chicken and brown rice with a mustard cream sauce
I simply started with chicken breast cutlets (they are thinner, but chicken tenders or chicken breast pounded to 1/2-3/4 inch thick would work too.)
Season the chicken with salt and pepper on both sides and add to a hot stainless steel skillet with 1 tbs. olive oil. Cook until browned on both sides and cooked through.
Remove the chicken and tent with foil to keep warm. Add 1-1 1/2 cups chicken broth to the hot pan and scrape with a wooden spoon to get all the caramelized bits off the bottom. Bring that to a boil and boil until thickened (2-3 minutes). It won't be terribly thick, but it will be thicker than the watery consistency it started at. Whisk in a generous squirt (1-2 Tbs) of good mustard. Add a splash of heavy cream (I think I used about 1/4 cup) and season with freshly ground pepper. Serve over rice. Yumm!