Mushroom Dijon Chicken Skillet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: paleo
Serves: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 4-5 ounces pancetta, diced (or use 8 strips of thick cut bacon, diced)*
  • 5 ounces shitake (or other) mushrooms, chopped (about 1 cup)
  • Splash of dry white wine (about 1 ounce)
  • ¼ cup Dijon mustard
  • ½ can coconut milk
  • ¼ teaspoon paprika
  • ¼ teaspoon pink himalayan salt
  • ⅛ teaspoon fresh ground pepper
  • 1 to 1.5 pounds chicken breasts
Instructions
  1. Preheat oven to 375 degrees.
  2. In a cast iron skillet, or other oven safe skillet, sauté onion, garlic, pancetta and mushrooms in olive oil until pancetta is cooked through.
  3. Add wine and stir.
  4. Then add mustard, coconut milk, paprika, salt and pepper. Stir until evenly combined.
  5. Make a small well in the mixture for each of the chicken breasts and place each chicken breast in that space.
  6. Spoon some of the sauce over top of the chicken.
  7. Bake for about 30 minutes until chicken is cooked through (internal temp should be 160 degrees).
  8. Spoon additional sauce on top of chicken for serving.
Notes
*for low sodium, omit pancetta = 127mg per serving
Nutrition Information
Serving size: ¼ pound Calories: 262 Fat: 14g Carbohydrates: 3g Sodium: 789mg* Fiber: 1g Protein: 31g
Recipe by at https://www.cookingupclean.com/mushroom-dijon-chicken/