Creamy Mustard Chicken
This Creamy Mustard Chicken Recipe is sure to become a family favourite - it's tasty, super easy to make, naturally gluten free, and keto!
Servings: 6 People
Calories: 330kcal
Equipment
- 1 Large Skillet
Ingredients
- 6 Boneless Skinless Chicken Breasts
- Salt and Pepper
- 2 tablespoon Olive oil divided
- ½ Small Onion finely chopped (I used red this time)
- ½ cup Dry White Wine
- 2 ½ tablespoon Dijon Mustard
- 1 Cup Heavy Cream
- 1 teaspoon Dried Tarragon
- Salt and Pepper
- Fresh Parsley chopped
Instructions
- Trim chicken breasts, if necessary. Season all over with a bit of salt and pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium high. Add chicken breasts, brown well on both sides. Chicken does NOT need to be cooked through at this point, but aim for pretty close.
- Remove chicken breasts from the pan, set aside.
- Add remaining olive oil and the chopped onion to the pan. Saute until onion is tender.
- Add wine to the pan. Bring to a simmer, allow to simmer for 2 minutes.
- Whisk Dijon into the wine until well distributed, then add the heavy cream and dried tarragon. Whisk well to combine, season with salt and pepper, to taste.
- Bring mixture to a boil then turn heat down to medium heat.
- Add chicken breasts back to the pan, and allow to simmer until the sauce thickens and is cooked through. The internal temperature should reach 165 F on an instant read meat thermometre, when inserted into the thickest part of the breast.
Notes
Serve hot, garnished with fresh parsley.
Nutrition
Calories: 330kcal | Carbohydrates: 3g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 212mg | Potassium: 503mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 636IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
