Mustard Chicken Recipe
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (16)
- 26 oz skinless boneless chicken breast
- 2 1/2 tbsp traditional Dijon mustard
- 2 tbsp whole grain mustard
- 6 oz baby potatoes cut into wedges
- 8 oz brown mushrooms sliced
- 2 oz green peas
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 cup unsalted chicken broth
- 2 tbsp garlic minced
- 1/4 tsp paprika
- 1 tsp fresh thyme
- 1 tsp lemon juice
- 1 tsp sriracha
- 1 tsp cornstarch
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Heat 2 tbsp olive oil in a skillet over medium heat. Sear 26 oz chicken, one minute per side, and sprinkle 1/4 tsp paprika on both sides. Put the chicken into a bowl and set it aside.
Melt 3 tbsp unsalted butter in the skillet and sauté 2 tbsp minced garlic for 30 seconds. Add 6 oz potato wedges, spread them out, and cook them for 3 minutes. Similarly, add 8 oz brown mushrooms to cook for 2 minutes.
Add the chicken back into the skillet. Add 1 tsp fresh thyme, 2 tbsp whole grain mustard, 2 1/2 tbsp Dijon, 1 tsp lemon juice, 1 tsp sriracha, and 2 oz green peas. Stir well.
In the bowl that previously held the chicken, dissolve 1 tsp cornstarch with a little chicken broth. Then, add the rest of the broth to the bowl (1 cup in total).
Add this broth to the skillet, stir, and leave it to cook for 5 minutes.
Sprinkle parsley on top and enjoy.
