Creamy Mustard Shallot Chicken
Ingredients
The chicken
-
2
pieces
skinless, boneless chicken breasts (about 1½ lb. total)
The coating
-
1
Tbsp.
all-purpose flour
-
1½
tsp.
kosher salt (divided)
-
1½
tsp.
ground turmeric (divided)
The sauce
-
2
Tbsp.
extra-virgin olive oil (divided)
-
2
medium
shallots, thinly sliced
-
4
cloves
garlic, finely chopped
-
3
sprigs
thyme
-
1
cup
heavy cream
-
3
Tbsp.
Dijon mustard
-
1
Tbsp.
honey
-
1
tsp.
freshly ground pepper
-
1
tsp.
kosher salt
-
½
tsp.
ground turmeric
For serving
-
as needed
steamed rice or toasted country-style bread
Instructions
- Preheat the oven to 375°F.
- Mix flour, salt, and turmeric in a small bowl and coat the chicken breasts with the mixture.
- Heat olive oil in a skillet and cook the chicken until golden brown on both sides, then transfer to a plate.
- In the same skillet, cook shallots and garlic until translucent, then add thyme, heavy cream, mustard, honey, pepper, salt, and turmeric. Simmer and return the chicken to the skillet.
- Bake in the oven until the chicken is cooked through, about 20–25 minutes.
- Let the chicken rest, then slice and return to the sauce. Discard thyme sprigs and serve with rice or bread.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
30g
Total carbohydrates
25g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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