Honey Mustard Chicken with Sweet Potato Rice

The ideas just keep coming up.
Overall the dish was a great success and very satisfying. A home meal that was simply dressed up a bit, to give a better feeling.

The Rice:
- Tonight I ran out of the usual Long Grain Basmati Rice that I use and had to use a short grain cheaper rice that does not have as much flavor. So instead of water I used chicken stock and added onion and sweet potato.

The Chicken:
- First marinated in a Honey Mustard garlic dressing
- Fry in a pan but add a little White Wine Vinegar and Deli Dijon Mustard
- Cook with lid on to help keep the chicken juicy

Side Dish:
- Fried Sweet Potato and Onion with Chinese Mustard Powder and a Garlic Salt Combination.

Herbed Chicken with a Mushroom Truffle Gravy

Absolutely great combination of flavors. The Earthy tastes from the Mushroom & Truffle blend great in the gravy. I decided to make a gravy over a sauce simply because I have never done one. The tomato was a great compliment to the dish, by introducing an acidic flavor to help break up the flavors in a very good complimentary way.

The Gravy:
-Sweat the mushrooms
     - I believe this brings out the flavor of the mushrooms and concentrates the flavor into the juice that              is extracted, similar to an oil. Which ends up blending and flavoring the gravy well. The truffle oil then takes the gravy to the next level in terms of earthy flavors.

The Chicken:
- Dried Basil & Oregano on the chicken and then pan fried with a lid left on the pan to maintain a juicier chicken.