In the realm of quick dinners, this Chicken with Creamy Dijon Sauce is a total winner. Pair it with a simple, dark green salad of spinach or arugula for a phenomenal, nutritious meal that is almost too easy to prepare.
I’ve lightened this recipe, from traditional creamy chicken dishes, by using a small amount of coconut cream, rather than half and half, and by removing the noodles. I opted to serve this tender, flavorful chicken dish on a pile of arugula, though it would also pair well on a pile of veggie noodles.
Here are some veggie noodle recipes to try:
- 4 boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 2 Tablespoons coconut oil
- 1 ½ teaspoons garlic, minced
- 1 cup brandy
- 2 Tablespoons Dijon mustard
- 1 Tablespoon whole grain mustard
- ¼ cup coconut cream
- ½ cup chicken broth
- sea salt
- black pepper
- 2 teaspoons fresh rosemary, minced
- Slice the chicken breasts in half, lengthwise, to create 8 thin pieces. Season the chicken on both sides with salt and pepper.
- Place both oils in a large skillet over medium-high heat. Cook the chicken until browned on both sides and cooked through. Set the chicken aside on a plate.
- Reduce the heat to medium and add the garlic. Sauté for until fragrant but not browned. Pour in the brandy and simmer until reduce by half.
- Mix in the mustards, cream and broth. Add more cream or broth if the sauce is too thick. Season to taste with salt and pepper.
- Add the chicken back to the skillet, covered in the sauce. Simmer for a couple of minutes. Sprinkle with rosemary. Serve the chicken with spoonful of sauce. Enjoy!