Stolen Recipe Success: Broccoli Cheddar Risotto and Easy Skillet Chicken

I few months back I saw this post on The Tasty Kitchen blog and thought I have got to make that - we always have broccoli in the freezer because it is our favorite veggie (Yes, we have the same favorite veggie - lame), sport guy LOVES cheddar and I LOVE risotto - so Broccoli-Cheddar Risotto - winning!!!  I have to give the credit to Faith at An Edible Mosaic for this delicious recipe.  I LOVED IT!

Click on over to her site to see the risotto recipe.  With the risotto I made a simple skillet chicken, in less than 15 minutes and it was the perfect compliment.  Keep reading for the recipe!
Sincerely Loving Food,
Lainey


Skillet Chicken
2 boneless skinless chicken breasts
2 tblsp dried mustard
2 tblsp garlic powder
2 tblsp onion powder
1 tablsp each, salt and pepper
olive oil

Pound out your chicken breasts until they are about a quarter of an inch thick.  Mix together the mustard, garlic, onion and s& p in a small bowl and then sprinkle the mixture on both sides of both chicken breasts, it should have a nice thick coating.  Heat some olive oil in a skillet over medium high heat, once hot add the chicken and cook for about 4 minutes on each side, until golden brown on the outside and cooked through in the middle.  Enjoy!