Cook Like Nonna and Make This Chicken

Looking for a new weeknight dish to refresh your routine? We promise, this chicken will become one of your favorites. Not only is it a cinch to prepare, but it's packed with pantry staples and tastes like something your grandma lovingly made. In fact, it's made by nonna herself—chef Marian Romano—and is one of Romano's biggest hits at her Alaska-based catering company, Nonna's Osteria.

Romano was part of our Women's Entrepreneurial Leadership Program (WEL) last fall along with a class of 19 other chefs and business owners. This annual fellowship, developed with and hosted at Babson College, is a five-day training program targeted to women chefs/owners of one restaurant or food business looking to expand and grow. (Interested? We're still accepting applications for our next class of WEL participants! Learn more and apply by March 31, 2018.) 

This dish, Romano's "number-one seller," marries pan-seared chicken tenders, sautéed mushrooms, and artichokes with a spicy Dijon mustard sauce. The sauce has plenty of flavor and a luscious creaminess from a dollop of sour cream. Served over buttered noodles, this zippy meal will be a welcome addition to your weekly dinner rotation. Make it tonight.

Hungry for more? View our entire recipe collection. 

Learn more about our Women's Leadership Programs.

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Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.