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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken w/Mustard Cream Sauce

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

4 Tablespoons canola oil
2 Tablespoons yellow mustard seeds
1 medium onion, thinly sliced
2 garlic cloves, sliced thin
1/4 inch piece of fresh ginger, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon honey
1/8 teaspoon cayenne pepper
1 cup Chicken Stock
1/2 cup heavy cream
4 chicken breast halves, boneless & skinless
Salt and freshly ground black pepper
1/2 cup gf flour
1 Tablespoon fresh cilantro, chopped

Directions

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add mustard seeds and cover. Cook until the seeds begin to pop. Remove pan from heat and wait until popping stops, about 30 seconds. Uncover pan (the seeds will be dark gray). Return pan to heat and add onion slices. Cook onion, over medium heat, stirring occasionally, until onions are softened but not browned, about 5 minutes. Add garlic, ginger, turmeric, honey and cayenne. Cook, stirring frequently, until fragrant, about 2 minutes. Add chicken stock. Increase heat to high and boil until mixture is reduced by half. Reduce heat to medium and add cream. Simmer, stirring occasionally, until mixture thickens slightly and lightly coats the back of a spoon, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Place chicken breast halves on a cutting board and cover with plastic wrap. With a meat mallet, lightly pound chicken breasts to an even thickness, about 1/4 inch all over. Season chicken with salt and freshly ground black pepper.

In a large skillet, heat remaining 2 tablespoons of canola oil over medium-high heat. Working in batches to avoid over crowding, brown chicken breasts on both sides, about 4-5 minutes total. Transfer cooked chicken breasts to the prepared sauce and turn to coat pieces thoroughly. Garnish chicken with freshly chopped cilantro and serve.

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