Creamy Dijon Chicken Skillet
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3-4 tablespoons arrowroot starch
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1/2 cup unsweetened canned coconut milk
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly chopped sage leaves
- Chopped fresh parsley, to garnish
Instructions
- Pat the chicken dry and season on both sides with salt and pepper.
- Add the arrowroot to a plate or wide bowl. Gently dredge both sides of the chicken breasts in the arrowroot until lightly coated.
- Heat the oil in a large skillet set over medium-high heat. Add the chicken and cook until golden brown and slightly crispy, about 3-5 minutes per side. Transfer the chicken to a plate and set aside. The chicken will finish cooking in the sauce.
- Reduce the heat to low. Melt the ghee in the skillet and swirl pan so that it is evenly coated.
- Reduce the heat to low. Melt the ghee in the skillet and swirl pan so that it is evenly coated. Add the garlic and gently sauté for about 30 seconds, being careful not to burn.
- Nestle the chicken back into the sauce. Increase the heat to medium and bring the sauce to a light simmer, about 2 minutes.
- Stir in the chopped sage. Cover the skillet and cook until the chicken is completely cooked through, 5 to 10 more minutes.
- Taste and season to liking with salt and pepper. Garnish with fresh parsley before serving as desired.
Notes
Serving Suggestions: Mashed potatoes, noodles, or crusty bread for dipping.
Nutrition
Calories: 326kcal | Carbohydrates: 8g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 964mg | Potassium: 533mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg