Description
Indulge in the delicious flavors of Creamy Honey Dijon Chicken with Mushrooms. Learn how to create this savory dish that is perfect for any mealtime.
Ingredients
- 1 ½ pounds (680g) boneless, skinless chicken breasts
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 2 tablespoons (30 ml) cassava flour
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 cups (470ml) sliced baby bella mushrooms
- 1 large shallot, halved and thinly sliced
- 1/2 teaspoon (3 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- ½ cup (120ml) unsweetened, full-fat coconut milk
- ½ cup (120ml) beef broth
- 2 teaspoons (10 ml) fresh thyme
- Prepared rice or cauliflower rice
- Mashed potatoes
- Roasted broccolini
Instructions
- Position the chicken breasts on a cutting board and slice them in half horizontally. Cover them with parchment or plastic wrap and use a meat mallet or the bottom of a heavy pan to flatten the chicken to an even 1/4-inch thickness. Use a paper towel to dry them, season both sides with salt and pepper, and place them aside.
- Put the cassava flour in a wide, shallow dish and coat the chicken in the flour, pressing it onto the chicken so it sticks. Set it aside.
- Heat the oil in a large, nonstick deep pan over medium-high heat. When it’s hot, add the chicken and cook until it turns golden on both sides, roughly 2 minutes per side. The chicken won’t be fully cooked as it will finish cooking in the sauce. Move it to a clean plate and set it aside.
- In the same pan used for the chicken, lower the heat to medium and add the mushrooms, shallot, and remaining salt and pepper. If the pan seems dry, add an additional tablespoon of oil. Sauté, stirring, until the mushrooms start to soften, about 4 minutes.
- Subsequently, pour in the coconut milk and beef broth. Mix well with the mushrooms. Bring the mixture to a simmer, then reduce to a gentle simmer.
- Place the chicken back into the pan and sprinkle with thyme. Cook without covering and allow the sauce to thicken and the chicken to finish cooking, about 3 to 5 minutes.
- Serve according to your preference.
Notes
- For a thicker sauce, combine cassava flour with water and mix into the mushroom mixture before adding the chicken.
- For a creamier texture, swap half of the coconut milk with heavy cream to enhance the richness.
- Enhance the dish by adding fresh lemon juice or chopped parsley before serving for a burst of flavor.
