Some days you have the best of intention regarding a recipe; some days you have the gusto and gumption to make it work or heck, just make it, regardless of how long your day was or how tired you are.

I call those recipes “The Woulda’s.” As in: “It would have worked out if I had been paying more attention” or “it would have been fine if I had been in the mood for that sort of thing but I had bought all the ingredients and just couldn’t let them go to waste.” You know what I mean.

Case in point, this recipe here. It had all the things a girl like me could love in it: sour cream, onions, even Dijon mustard. And though I didn’t ruin it, I didn’t feel like eating it after I had made it.

Oh, the guilt. Oh, the humanity. Oh, but you’re damn straight I ate it anyway because frankly, that is what the LSC would make me do.  In a future of being married to a man who is the ultimate in green living (or real close for comfort), I suspect there may or may not be advantages to having a Human Garbage Disposal at my side.

Nevertheless, I place the recipe here for your use. I am pretty sure that the sauce–and it’s delicious despite my finicky attitude–would be a good foil for some egg noodles or maybe even couscous. I used very thin chicken breasts as the recipe stated and my results were excellent. I guess after living with cats for 10 years I too am allowed to turn my nose up at things.

Chicken in Cream Sauce

4 (5 oz.) boneless, skinless chicken breasts

1 14 oz. can fat-free chicken broth

1/2 cup chopped onion (1 small onion for me)

2 tbl. Dijon mustard

1 tsp. dried thyme

1/8 tsp. white pepper

1 clove minced garlic

1 8 oz. pkg. of fresh sliced mushrooms (which I omitted as I am NOT a fan)

2/3 cup reduced fat sour cream

Flatten chicken to an even thickness between two pieces of plastic wrap. (Again, if you find thin sliced breast at your market, it takes the work out for you.) Combine broth, onion, mustard, thyme, pepper, garlic and mushrooms in a large skillet and bring to boil. Cover, reduce heat and simmer for 5 minutes (mixture will appear curdled). Lay chicken in mixture; cover and simmer (i.e., poach) 15 minutes; do not boil. Remove chicken and cover; set aside and keep warm.

Bring poaching liquid to a boil and cook, uncovered,  8 minutes or until reduced to about 3/4 cup. Remove from heat; let cool slightly. Stir in sour cream. Return chicken to skillet, turning to coat. Serve chicken with sauce.