Chicken Dijon (No Wine, No Flour)
This Chicken Dijon comes together in one skillet with no wine and no flour, just coconut cream, two mustards, and mushrooms. The whole grain mustard gives the sauce a little punch, and coconut cream keeps things dairy-free without losing any of the richness and you won't taste the coconut. It's fast enough for a weeknight and good enough to serve when someone's coming over.
Servings: 4 people
Calories: 822kcal
Equipment
Ingredients
- 2 ½ lbs chicken breasts about 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- salt & black pepper
- 2 tablespoons olive oil
- 8 oz mushrooms sliced
- 1 cup coconut cream or heavy cream
- ¼ cup Dijon mustard
- 3 tablespoons whole grain mustard
- 1 teaspoons sugar optional to taste
Instructions
- Take the chicken out of the refrigerator 15 minutes before cooking. Season with salt and black pepper.2 ½ lbs chicken breasts, salt & black pepper
- Heat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.2 tablespoons olive oil
- Sear the chicken on both sides for about 5 minutes a side until the chicken is golden brown. (note that the chicken will not be cooked through)
- Place the chicken on a plate and reserve.
- Add 2 tablespoons of olive oil to the pan.2 tablespoons olive oil
- Add the mushrooms and saute until golden brown and cooked through about 5-8 minutes. Season with salt.8 oz mushrooms
- Add the cream, Dijon mustard, whole grain mustard, and the optional sugar to the pan. Heat until simmering and combined.1 cup coconut cream, ¼ cup Dijon mustard, 3 tablespoons whole grain mustard, 1 teaspoons sugar
- Add the chicken breasts back into the pan. Simmer for 5 minutes. Turn over and simmer another 5 minutes until cooked through and the internal temperature on a meat thermometer is 165°.
- Serve.
Notes
Straight Dijon works if whole grain mustard isn't on hand, though the sauce will taste flatter without it. You can substitute a spicy mustard instead.
Heavy cream can replace coconut cream if you don't need this to be dairy-free.
Chicken thighs, or salmon fillets, work in place of breasts, but they need a few extra minutes to cook through. This sauce doesn't need wine or flour, just cream and mustard.
Refrigerate leftovers in an airtight container for 3 to 4 days.
The chicken freezes well on its own for up to 2 months, but skip freezing if the mushrooms are mixed in.
Thaw frozen chicken in the refrigerator overnight before reheating, then warm it gently on the stovetop or in the microwave.
It's good served over rice, mashed potatoes, or alongside garlic smashed fingerling potatoes.
Nutrition
Serving: 1g | Calories: 822kcal | Carbohydrates: 8g | Protein: 93g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 241mg | Sodium: 510mg | Potassium: 1141mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 5mg
