This Dijon Chicken is such a satisfying, comfort food! I cooked this dish is one skillet starting with browning the chicken, then creating this delicious, tangy sauce to simmer it in! I served this over rice and man, was it good! It’s lightened up, but you won’t miss a thing! Yum!
Here’s what you need: (4 servings)
4 boneless, skinless chicken breasts
salt and pepper to taste
1 T cornstarch
2 T olive oil, divided
1/3 cup diced red onion
1/4 white wine vinegar
juice of 1 lemon
6 T coconut cream ( the cream on the top of the can of coconut milk..so don’t shake it up!)
3/4 cup chicken broth
2 T Dijon mustard
fresh parsley to garnish
Season each piece of chicken with the salt, pepper and cornstarch. Heat one T of olive oil in a large skillet over medium heat. Add the chicken and brown on both sides about 3 to 4 minutes per side. Remove the chicken and set it aside. Add the remaining T of oil and sauté the onion till it is soft and translucent. Add the vinegar and lemon juice. Allow this to simmer a couple of minutes. Add in the coconut cream ( This is the thick cream that is on the top of coconut milk), the broth and the mustard. Stir well. Add the chicken to the sauce and allow to simmer on medium to medium low heat for about 8 minutes or until the chicken reaches an internal temperature of 165 and the sauce is slightly thickened. Remove the skillet from the heat and let it sit about five minutes. Serve over rice and garnish with fresh parsley. Enjoy!
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