Paleo plan

Chicken with mustard sauce is a 20-minute skillet dinner that tastes like far more effort than it takes. Seared chicken breasts rest under a quick pan sauce of shallots, chicken stock, Dijon, and red wine vinegar, sharpened with thyme and tarragon. Bright, savory, and completely grain-free.

Chicken With Mustard Sauce

1 to 1½ pounds boneless, skinless chicken breasts

2 teaspoons (10 ml) minced fresh thyme

1 teaspoon (5 ml) dried tarragon

Salt and freshly ground black pepper, to taste

1 tablespoon (15 ml) oil or cooking fat of choice, plus 1 tablespoon (15 ml) for sauce

1 to 2 small shallots, peeled and minced

¼ cup chicken stock

2 tablespoons (30 ml) Dijon mustard

1 tablespoon (15 ml) red wine vinegar

1. Season the chicken breasts with thyme, tarragon, salt and pepper.
2. Heat 1 tablespoon (15 ml) of the oil over medium-high heat in a large skillet that is already hot. Add the chicken breasts and cook for 4 to 5 minutes per side, or until the chicken is cooked through and has browned. Remove to a large plate and keep warm.
3. To the skillet add the remaining 1 tablespoon (15 ml) oil and the shallots and stir, scraping up any browned bits left by the chicken. Stir in the chicken stock, mustard and vinegar, combining well.
4. Serve the chicken topped with the mustard sauce.

VARIATIONS: If you prefer a creamy mustard sauce, add about a ½ cup of coconut milk in step 3.

Pro Tips

• Get the skillet properly hot before the oil and chicken go in. A real sear gives the breasts their golden crust and leaves the fond the sauce is built on.
• Scrape up the browned bits when the shallots hit the pan - that fond is where most of the sauce's flavor lives.
• For a creamier mustard sauce, add about 1/2 cup of coconut milk when you stir in the stock, mustard, and vinegar.
• Let the cooked chicken rest on a warm plate while you make the sauce so the juices stay in the meat instead of running onto the board.
• Fresh thyme with dried tarragon gives the best balance. If you use fresh tarragon, halve the amount since it is much more assertive.

Frequently Asked Questions

Can I make chicken with mustard sauce ahead of time?

Yes - cook the chicken and sauce up to 2 days ahead and refrigerate them together. Rewarm gently in a skillet, adding a splash of stock to loosen the sauce if needed.

Is this recipe paleo and gluten-free?

It is. The sauce relies on reduction and Dijon rather than flour or dairy. Just check your Dijon mustard label if you avoid certain additives.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay even juicier and love the tangy mustard pan sauce - give them an extra minute or two per side to cook through.

What should I serve with chicken and mustard sauce?

The sauce is made for spooning over roasted vegetables, cauliflower rice, or a simple green salad alongside the chicken.

Stav Kogan

Chicken With Mustard Sauce

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 to 1½ pounds boneless, skinless chicken breasts
• 2 tsp minced fresh thyme
• 1 tsp dried tarragon
• 1 tbsp oil or cooking fat of choice, plus 1 tablespoon for sauce
• 1 to 2 small shallots, peeled and minced
• ¼ cup chicken stock
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• To the skillet add the remaining 1 tablespoon oil and the shallots and stir, scraping up any browned bits left by the chicken. Stir in the chicken stock, mustard and vinegar, combining well.

Method

 

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