When we went gluten, dairy, soy, nut, processed & preservative free, we also went organic! Before this change we made a lot of our meals with packaged sauces from jars, from squeeze bottles, even occasionally as a powder in packets – there weren’t many options that fit into our dietary restrictions. So, back then, changing our diet meant also changing the way we cook – mainly, we had to learn to cook from scratch. Now, 7 years later, there are a lot of organic and allergy friendly sauces and meal starters available BUT I will never go back to cooking like that on a regular basis (although occasionally it’s nice to have options)! Once you start cooking from scratch you’ll notice that your tastes will change. More basic flavors, like homemade chicken broth, and vegetables roasted with oil, salt and pepper will make your mouth water! You’ll also start to learn how in incorporate herbs and spices into your food. For example, this recipe was one of the first times I’ve ever used Herbs de Provence!
I went to make this yesterday and I freaked out because I couldn’t find my recipe – I was so disappointed because this is such a delicious, easy, minimal mess making recipe and is a departure from the normal chicken breast recipes we make. Thankfully, after a few searches on Google, I found it. You can see the original from Epicurious here, I have modified it to suit my tastes and make it a little easier (although it was pretty easy to begin with). I found this recipe because I had a jar of Sleeping Bear Dunes Cherry Dijon Mustard in my cupboard that was getting close to the use by date (see, when you don’t really use many sauces you forget to even look in the pantry for stuff like this!). My absolute FAVORITE mustard to use for it is Harwood Gold Horshradish Maple mustard. I love all of their products because they are all made with maple syrup instead of sugar. They have tons of jams, jellies, and sauces that are all manufactured in my favorite place in the world, Charlevoix, MI! You can check out this product and more of their stuff here.
I enjoyed this chicken last night with some leftover braised red cabbage, a seasonal recipe favorite of mine.
Mustard Chicken; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe
- 6 organic chicken breasts (or 12+ chicken thighs)
- 1 cup homemade chicken broth recipe here
- 1/2 cup onions, chopped
- 6 Tbsp Harwood Gold Mustard (or dijon mustard of choice)
- 6 cloves garlic, minced
- 3 teaspoons Lea & Perrins Worcestershire Sauce" target="_blank">Worchestershire Sauce, We use
- 2 Tbsp Butter (we use Kerrygold)
- 2 Tbsp high heat cooking oil (we use Avocado oil)
- Herbes de Provence
- Combine broth, mustard, garlic, onions, and worchsestershire sauce in a bowl. Set aside. Heat butter and oil in a skillet large enough for all chicken. Season chicken with salt and pepper. Add to skillet then sprinkle with herbes de Provence. Cook until chicken is browned, about 4 minutes then flip. Pour mustard mixture over chicken and cover. Reduce heat to low nad simmer for about 20 minutes or until cooked through. To serve, pour sauce over chicken.
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