October 27, 2020
Bone In Chicken breasts soak up a comforting sauce filled with Dijon, herbs and broth making it Whole30, Paleo & gluten free.. There is only one feeling you get when sitting down to eat this creamy mustard Chicken… pure decadence! Well, and also accomplishment for making such a luxurious (yet easy) chicken recipe!
A comforting meal to come home to at the end of a busy day, you can’t go wrong with a dinner like this. And it all comes together comes together in under 30 minutes using only one skillet! I love this meal for an at home date night, add a glass of white wine and you are set! It feels fancy, yet comforting and for any parents like me out there, sometimes an at home date night is the best you can get most weeks!
I never thought we’d be the couple that needed to pencil in a date night on the calendar. But currently, that is the reality we are living in. One night a week, we schedule a no exceptions date night at home. It’s a no phones allowed situation & even though sometimes we end up just laying on the couch watching Netflix, we are doing it together.
Preparing the Mustard Sauce
Preparing our sauce using all of the tasty, crispy browned bits left on the bottom of the pan after searing our chicken adds incredible flavours. Combined with ghee, shallots and garlic, this chicken recipe includes all of your French favourites: tender, succulent chicken breasts with crispy edges sitting on top of a a luscious sauce.
A touch of cashew cream is the epic finalé, bringing all of those flavours together, giving you a pan full of sauce begging to be served over mashed potatoes or a delicious cauliflower mash.
To serve over Mashed Cauliflower Try this recipe.
WHAT’S IN MY SAUTEED KALE WITH GARLIC AND LEMON?
Making kale at home has never been easier… especially with my sauteed kale with garlic and lemon. Kale comes in these super easy to use pre-washed bags these days. Open up the bag and take any big stems you see out. If you get a big bunch at the store pull the leaves off the big stem in the middle and chop them.
Sautee’ing in Ghee and using your spatula to really massage the kale into the ghee will give you a truly delicious dish.
Plus it really cuts through the creamy, richness of this dish by adding a citrusy green!
Creamy Mustard Chicken with Lemon Garlic Kale
Ingredients
- 1½-2 Lbs Bone in, Skin on chicken breast
- 1 tbsp olive oil
- 1 Tbsp ghee
- 1/2 C cashews, raw
- 1 C chicken stock
- 2 Tbsp dijon mustard
- 1 Tbsp grainy mustard
- 1 lg shallot, diced
- 2 cloves garlic, minced
- 1 ½ tsp Italian seasoning
- salt & pepper, to taste
Lemon Garlic Kale
- 3 C Kale, chopped (about 1 bunch of kale)
- 1 Tbsp ghee
- 1 Clove garlic, minced sub: 1/4 Tsp garlic powder
- ½ lemon, juiced
- salt & pepper, to taste
Mashed Potatoes
- 1 ½ -2 lbs yellow potatoes
- 2 Tbsp ghee
- 1 C chicken or vegetable stock
- 3/4 C nut pods original creamer sub milk
- salt
Instructions
Creamy Mustard Chicken
- Preheat the oven to 350 °. Pat your chicken dry. Season lightly with salt & pepper.
- Using a large oven safe skillet, heat oil over medium to high heat. Add the chicken to the skillet, skin side down. Cook for 3-4 minutes before flipping & cooking for an additional 3-4 minutes. Remove chicken from the pan & Set aside.
- Lower the heat on the skillet to medium/low. Add 1 Tbsp of ghee to the skillet. To the melted ghee, add shallots & garlic. Allow to cook for 1 minute before adding in the chicken stock & Mustards. Add Italian seasoning. Whisk to combine the ingredients.
- Add the chicken back to the skillet, skin side up. Place in the oven & cook for 20-25 minutes. Cooking time may varies based on the size of your chicken breasts. Using a meat thermometer will indicate when chicken is done and has an internal temp of 165°.
- While the chicken is in the oven, prepare the cashew cream. Place 1/2 C of cashews in a microwave safe bowl & cover with water. Heat for 3 minutes. You can also boil cashews on the stove. This step softens them making them easier to blend for a creamier sauce.Drain Cashews. Add to a blender with 1/4 C & 2 Tbsp of water. Blend until smooth.
- When chicken has finished cooking, carefully remove from the oven & Place back on the stove top. Turn burner to low. Remove chicken breasts, before adding the cashew cream to the pan. Whisk to combine the sauce. Season to taste with salt & pepper before adding the chicken back to the pan. Serve over mashed potatoes, using the additional sauce as gravy.
Mashed Potatoes
- Bring a large pot of water to boil. Salt the water generously.
- Cut the potatoes into fourths before adding to the boiling water. Boil for 15 minutes or until they are fork tender.
- Drain the potatoes. Back in the pot, add ghee to allow it to begin to melt before adding back in the potatoes. Add in the nutpods & 1/2 cup of the chicken stock, and start mashing with a potato masher or hand mixer. Slowly continue to add in chicken stock as you mash until you reach your desired consistency. Season VERY generously with salt & pepper
Lemon Garlic Kale
- In a medium or large skillet, melt the ghee over medium heat. Add in the garlic, and allow to cook for about 30 seconds.
- Add in the kale. Using the end of your spatula or wooden spoon, Massage the kale to allow it to begin to absorb the ghee. Allow the kale to cook for 2-3 minutes until wilted & slightly crispy in places.
- Squeeze 1/2 lemon over the kale. Season with salt & pepper.
