Go Back
–+ servings
Print Recipe

Sauteed Chicken in Creamy Mustard Sauce

Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts (about 1-1/2 lbs)
  • sea salt & freshly ground black pepper to taste
  • 1 tsp garlic powder
  • 2 Tbsps olive oil ghee, or avocado oil
  • 1 large shallot peeled and finely chopped
  • 1/4 cup dry white wine or chicken broth
  • 1-1/2 cup unsweetened almond milk coconut milk, or any milk of choice
  • 2 Tbsps gluten free flour Arrowroot powder, or cornstarch
  • 2 Tbsps Dijon mustard
  • 2 Tbsps chopped fresh chives

Instructions

  • Season your chicken (to your taste) with sea salt, pepper, and garlic powder and rub it in well on all sides of the chicken.
  • Heat oil or ghee in a large skillet over medium heat.
  • Add the chicken and cook for about 6-7 minutes on each side, or just until beautifully golden-brown and cooked through in the center.
  • Remove chicken from skillet, and set aside on a plate and cover to keep warm.
  • Add the finely chopped shallot into that same preheated skillet and sauté for a few minutes. Add in the wine and stir to deglaze the pan.
  • Allow the wine to cook until reduced by half, about 2 minutes.
  • Meanwhile in a small bowl whisk the milk, mustard, and flour together really well until smooth.
  • Pour your milk mixture into the skillet and stir in the chives.
  • Simmer over medium-low heat, stirring constantly until your sauce thickens, about 2-3 minutes.
  • Return the chicken back to the pan and allow it to cook for a minute more, nestled into your sauce, just until heated through.
  • Spoon sauce over chicken.
  • Serve alongside perfectly cooked quinoa, brown rice, & roasted asparagus, or green beans.
  • Sprinkle with a few fresh chives if desired.
  • Enjoy!