Description
Indulge in a savory dish of Chicken with Creamy Dijon Sauce and velvety Mashed Potatoes. Learn how to create this delectable recipe at home today!
Ingredients
- – 2 pounds (907 g) russet potatoes, peeled and cut into quarters (about 4-6 potatoes)
- – 2 tablespoons (28 g) beef tallow
- – 1/2 cup (120 ml) coconut cream
- – 1 teaspoon (5 ml) salt
- – 2 tablespoons (28 g) beef tallow
- – 1 tablespoon (15 ml) olive oil
- – 4 chicken breasts
- – 1/2 teaspoon (3 ml) garlic powder
- – salt, to taste
- – pepper, to taste
- – 2 tablespoons (28 g) beef tallow
- – 2 garlic cloves, minced
- – 1 tablespoon (8 g) all-purpose flour
- – 1/2 cup (120 ml) chicken broth
- – 1/2 cup (120 ml) apple juice (or more chicken broth)
- – 2-3 tablespoons (38 ml) dijon mustard (or to taste)
- – 1/2 teaspoon (3 ml) salt
- – 1/4 teaspoon (1 ml) pepper
- – 1 cup (240 ml) coconut cream
- – optional garnish: chopped parsley
Instructions
- Place the potatoes in a large pot and immerse them in water. Heat until boiling and continue to cook the potatoes until they are tender when pierced with a fork. As the potatoes cook, prepare the chicken and sauce.
- Once the potatoes are done, drain the water and return them to the pot. Add beef tallow, coconut cream, and salt. Use an electric mixer or potato masher to blend the potatoes until they are smooth and creamy. Cover to keep them warm while finishing the chicken.
- Sprinkle salt, pepper, and garlic powder on both sides of the chicken breasts.
- In a large skillet over medium-high heat, melt beef tallow and olive oil. When hot, place the chicken in the skillet and cook for about 5 minutes until browned, then turn and cook for another 5 minutes. Remove the chicken and place it on a plate. The chicken will continue cooking in the oven.
- Set the oven to 375 degrees F. Now, prepare the creamy Dijon sauce.
- Lower the heat to medium. In the same skillet used for the chicken, add beef tallow and minced garlic; cook until the tallow is melted. Stir in the flour and let it cook for one minute.
- While stirring, slowly add the chicken broth followed by the apple juice. Mix in the Dijon mustard, salt, and pepper. Stir in the coconut cream and let it simmer for 1-2 minutes until it thickens to a gravy-like consistency.
- Return the chicken to the skillet with the sauce. Move the skillet to the oven and bake for 15-18 minutes, or until the chicken is completely cooked through.
- Serve the chicken with the creamy Dijon sauce on the mashed potatoes. Optionally, garnish with chopped parsley.
Notes
- Consider enhancing the chicken by adding a dash of paprika or rosemary before cooking.
- For a thicker sauce, simmer it longer until it reaches your desired consistency.
- Add a hint of tanginess by squeezing fresh lemon juice into the creamy Dijon sauce before serving.
