Two different varieties of mustard add some bite and a fresh new twist to the familiar mushroom cream sauce – even with plenty of coconut milk and ghee, this one won’t feel too heavy or overpowering. And even though the ingredients list looks pretty long, it’s actually quite a simple recipe that you can make all in the same pan on the stovetop: it’s nearly-instant comfort food or just a savory and hearty dinner ready whenever you are.
Coating the chicken in tapioca starch beforehand adds a crispier texture to the meat, which makes for a nice contrast with the creamy sauce. If you’ve never cooked with tapioca starch before, look for it with the gluten-free flours in the baking aisle; it should be available in most grocery stores, or you can order it online. You can leave out the white wine in the sauce if you’re strictly avoiding alcohol for any reason, but it does add to the flavor so it’s nice to include if you tolerate it.
For maximum comfort-food value, serve this chicken with roasted cauliflower, parsnips, or maybe sweet potatoes for some extra color. Or if you do white potatoes, try it in the classic chicken-and-potatoes combo. It goes with almost anything, and it’s the perfect way to get satisfy that cream-sauce craving in a completely Paleo recipe.
Chicken with Onion-Mustard Sauce Recipe
Protein: 59g / %
Carbs: 16g / %
Fat: 26g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 boneless chicken breasts
- ¼ cup tapioca starch
- 4 cups button mushrooms, sliced
- 1 onion, sliced
- 2 tbsp. fresh rosemary
- 1 tbsp. whole grain mustard
- 2 tbsp. Dijon mustard
- 2 tbsp. fresh parsley, chopped
- ¼ cup chicken stock
- ¼ cup coconut milk
- ¼ cup white wine (optional)
- 4 tbsp. ghee
- Sea salt and freshly ground black pepper
- Mix the 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 a medium-high heat and add the ghee.
- Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and 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 Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
- Add the parsley, chicken stock, and coconut milk.
- Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.