Chicken with Onion Mustard Sauce
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This is a dairy-free stroganoff style dish.
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Ingredients
For 4 Dozen(s)
Recipe
- 4 whole Chicken breasts, boneless and skinless
- 1/4 cup(s) Tapioca starch
- 4 cup(s) button Mushrooms, sliced
- 1 whole medium Onion, sliced
- 2 tablespoon(s) Rosemary, fresh
- 1 tablespoon(s) Mustard, whole grain
- 2 tablespoon(s) Mustard, Dijon
- 2 tablespoon(s) Parsley, fresh, chopped
- 1/4 cup(s) Chicken broth
- 1/4 cup(s) Coconut milk
- 1/4 cup(s) White wine
- 4 tablespoon(s) Ghee, Coconut oil, Lard or other oil for frying
- 1 pinch Sea salt, to taste
- 1 pinch Black pepper, to taste
Chicken with Onion Mustard Sauce Directions
- Mix tapioca starch and some salt and pepper to taste in a bowl.
- Dredge the chicken in the seasoned tapioca starch.
- Heat a large skillet over medium high heat and add the ghee.
- Add the chicken breasts to the skillet and cook for 4 minutes per side, until browned. Set aside.
- Add the mushrooms to the skillet and cook for about 4 minutes.
- Add the onion and rosemary and cook for another 2 minutes.
- Pour in the mustards and wine. Use a spatula to scrape any of the browned bits from the bottom of the pan.
- Add the parsley, chicken stock and coconut milk.
- Return the chicken to skillet. Reduce the heat to simmer and cook until the chicken is cooked through.
- Recipe from www.paleoleap.com
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