The inspiration for this dinner came from here, but I was out of spinach and didn’t want to serve a casserole for Sunday dinner. Our version turned out well, and someday we’ll have it again.
Chicken with Mushrooms and Quinoa
Saute boneless chicken breasts or thighs in butter. Salt and pepper to taste. Push to side of the skillet and saute some mushrooms. Combine 3 tablespoons Dijon mustard, 2 tablespoons honey, and 1 tablespoon lemon juice. Stir into mushrooms.
To serve, place chicken over hot, cooked quinoa and top with mushrooms in sauce.