Creamy Mustard Chicken
February 15, 2016 | Serves 4
- 1 Tablespoon of Coconut Oil (I used Vita Coco)
- 4 Chicken Breasts
- 2 Cloves of Garlic, Minced
- 100g of Mushrooms
- 1 Tablespoon of Fresh Thyme Leaves
- 1/4 Cup of Chicken Stock (60ml)
- 1/4 Cup of Full Fat Coconut Milk (60ml)
- 1 Tablespoon of Dijon Mustard
- 1 Tablespoon of Wholegrain Mustard
- Coarse Salt & Pepper
This is comfort food at its best – easy, warming, classic flavours that make you smile. Once the chicken is cooked it’s transformed in a matter of seconds, you won’t believe how easy it is! This is perfect for midweek dinners but also fabulous for dinner parties- you can cook the chicken breasts before the guests arrive and then do the sauce at the last minute. Insanely good piled on top of fluffy quinoa.
Add the coconut oil to a large pan on medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts and pop them in the pan. Cook for 6-9 minutes on each side, depending on the thickness of your breasts, until cooked through and golden.
While the chicken is cooking, mince your garlic and thinly slice the mushrooms. Remove the cooked chicken from the pan and set it aside on a plate, then cover it with tinfoil to keep it hot. Turn the heat down to low-medium and add in the mushrooms. Cook them for about 2 minutes, stirring often, until lightly browned. Add in the minced garlic and thyme leaves and toss.
Shake the can of coconut milk well before opening and stir it if needs be, you want it to be thick and creamy so make sure the coconut cream is not separated from the water. Pour in the stock, coconut milk and mustard and whisk until smooth. Add the chicken back to the pan and spoon the sauce over it. Cook until the sauce is heated to your liking and then serve.