Mushroom Dijon Chicken Skillet
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Cuisine: paleo
Serves: 4-6 servings
- 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
- Preheat oven to 375 degrees.
- In a cast iron skillet, or other oven safe skillet, sauté onion, garlic, pancetta and mushrooms in olive oil until pancetta is cooked through.
- Add wine and stir.
- Then add mustard, coconut milk, paprika, salt and pepper. Stir until evenly combined.
- Make a small well in the mixture for each of the chicken breasts and place each chicken breast in that space.
- Spoon some of the sauce over top of the chicken.
- Bake for about 30 minutes until chicken is cooked through (internal temp should be 160 degrees).
- Spoon additional sauce on top of chicken for serving.
*for low sodium, omit pancetta = 127mg per serving
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/
3.5.3236