New recipe today! Simple, healthy, and delicious! Adapted from this recipe that I found on TuroK Like Food. We ended up making it on the stovetop in a skillet, though, instead of roasting it in the oven. It’s too hot to turn on the oven these days.
There’s sort of a review buried in here, too, as I used a new mustard for this…Zatarain’s Creole Mustard.
This is a nice, classic brown grainy mustard. I didn’t notice anything different about it that would make it creole as opposed to regular grainy mustards. Maybe grainy mustard is a common ingredient in creole cooking? As I’m writing this, I realize I know nothing about creole cooking. So, if you’re reading and you do know something about this subject, leave me a comment! Regardless, a good mustard that I would definitely buy again.
On to today’s chicken dish. We pretty much doubled the original recipe and even then I might make more sauce next time. It was really good, though. This dish could be really different depending on the type of mustard you use for the sauce, too. A spicy one would be interesting.
Looks good, right? It was. We served it with some brown rice. Whole dinner probably took less than 45 minutes. I think kids would like this. Everything is gluten-free, including the mustard (check any mustard you use, of course).
Chicken with Mushrooms and Onions in Mustard Sauce (Feeds 4-5)
- 2-2.5 lbs. boneless, skinless chicken breasts, cut into bite sized pieces
- 1 large white or yellow onion, sliced thinly
- 16 oz. any kind of mushrooms, sliced (I used button mushrooms)
- 1-2 Tbsp. butter
- .5 cup mustard (I used Zatarain’s Creole)
- 4 Tbsp. vinegar (I used apple cider vinegar)
- 3 Tbsp. olive oil
- Green onions, chopped (I used about 6)
- In a large skillet, melt butter over medium heat. Add chicken and brown on all sides.
- Remove chicken from skillet and set aside. Add mushrooms and onions to skillet and cook over medium-high heat until onions are translucent, about 10 minutes.
- Meanwhile, mix mustard, vinegar, and olive oil in a small bowl.
- Add chicken back into skillet with mustard sauce and stir to combine with mushroom/onion mixture. Cook over medium heat until chicken is cooked through, about 10 minutes. Add green onions in last minute.
- Serve alone, over rice, quinoa, noodles…whatever you like!
So, there’s dinner for ya! Try it and let me know what you think.