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baked sweet potatoes, date night, dill mustard sauce, Friday night dinner, mustard sauce, pecan crusted chicken, pecan encrusted chicken, sauteed spinach, seasonal favorites, seasonal recipe, spinach and feta, Thursday night dinner
Friday night dinners were my favorite part of the week with Hubster. It was the one night I had enough time to try a new recipe (other than a quick meal recipe during the week). However with our son’s sports and activities, we often spend the weekend at my MIL’s and no longer have Friday night dinners together at home. We’re often at my MIL’s for Friday night or if I’m home alone (due to hunting season) I whip up something quick (usually leftovers). I decided I reinstate Friday Night Dinner again, even if it is now Thursday Night Dinner.
Pecan Encrusted Chicken
I chopped up about 1 c. pecans and place on a plate. I pounded two chicken breasts into thin strips and then marinated in maple syrup and a splash of brandy overnight. I dipped the chicken into milk and then flour. I beat two eggs together and I dipped the chicken in egg then the pecans, making sure to press the larger pieces into the chicken. I then browned the chicken in a pan using EVOO and then baked to completion.
Sautéed Spinach
I used the same pan to sauté the spinach with a fresh drizzle of EVOO, balsamic vinegar, fresh garlic, artichoke hearts and cranraisins. Just before I transferred the spinach to the plate, I sprinkled it with Feta cheese.
Mustard Sauce
I didn’t make my mustard sauce from scratch, instead I grabbed a glob of spicy brown mustard, mustard seeds, a bunch of dill weed and a cup of cream. I mixed them together and heated until warm. I poured the mustard sauce over the pecan encrusted chicken and promptly served my Thursday Night Dinner.
Baked Sweet Potatoes
I scrubbed two sweet potatoes and made a slit down the middle. I baked them in the oven, putting a little butter and cinnamon in the middle slit 10 minutes before they were ready.
I served dinner with fresh french bread and the table was graced with a beautiful centerpiece. I guess Hubster was thinking the same thing about Thursday night, because today he surprised me by sending a dozen light pink roses to me at work with a note that read “Thank you, from your secret admirer”… He can be romantic from time to time.
Young Wifey's Blog 
The spinach sounds like it would make a good salad if it wasn’t cooked.
Mmm. Yes it does! Even better if there were slices of pecan encrusted chicken on top and served with a mustard vinegarette! What a great idea for leftovers or nice variation to this meal.
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That chicken sounds amazing! I like that you pound it out before marinating. And the milk and egg dip, nice. I also like your trick with the potato to add the butter when it’s cooking.
Thanks!