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
1½ teaspoons garlic, minced
1 cup brandy
2 tablespoons dijon mustard
1 tablespoon whole grain mustard
¼ cup coconut cream
½ cup chicken broth
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!