Creamy Mustard Chicken Recipe

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp 1 tablespoon plus 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 tsp Garlic powder
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  2 tsp Onion powder
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  1 tsp Paprika, Ground
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  1 tsp Brown sugar
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  0.8 cup Wine, White, Dry
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  1 tbsp Mustard, Whole Grain
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Low Sodium Chicken Broth
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  0.3 cup Cream, Heavy Whipping
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  0.5 tsp ½ teaspoon kosher salt
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  1 tbsp Butter
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  1 tbsp Flour, All-Purpose, White
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  1 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, paprika, and brown sugar. Brush the chicken all over with olive oil and season evenly with the spice rub on both sides.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken breasts and cook 6–8 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board and set aside.
3. 3In the same skillet over medium heat, add the diced shallot and cook 4–5 minutes, stirring occasionally, until softened and translucent. Pour in the white wine and cook 2–3 minutes over medium heat, stirring frequently, until reduced by half and slightly syrupy.
4. 4Whisk together the whole grain mustard and Dijon mustard in a small bowl until smooth. Slowly pour the mustard mixture into the skillet while stirring constantly. Add the chicken broth and heavy cream, stirring constantly to combine.
5. 5In a small bowl, mash together the salted butter and flour with a fork until a paste forms. Add small spoonfuls of this roux to the simmering sauce over medium heat, stirring constantly, and cook 3–4 minutes until thickened enough to coat the back of a spoon.
6. 6Slice the cooked chicken breasts into strips. Divide the chicken evenly among 4 airtight containers while hot. Pour the mustard cream sauce over the chicken in each container, dividing evenly.
7. 7Sprinkle fresh parsley over each portion and allow to cool to room temperature before sealing the containers.
8. 8Refrigerate for up to 4 days. Reheat in a skillet over medium heat for 3–5 minutes, stirring occasionally, until warmed through.