Paleo: French-Style Mustard Chicken Breasts
with Green Beans & Garlicky Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Put the accent—make it a French accent—on fine flavours with a saucy supper dish. The boldness of whole-grain mustard and minced garlic is smoothed down with demi-glace to coat pan-seared chicken breasts in a case of classic deliciousness (our Herby Sidekick seasonings come along for the ride). For accompaniments, tender-crisp sautéed green beans and nicely browned mushrooms get a good dose of garlic. And it’s all sans carbs, quoi?
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 300g Green beans
- 225g Sliced mushrooms
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Mustard, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
370 mg
Total Carb
21 g
Sugars
7 g
Protein
46 g
Fibre
5 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the stem ends of the green beans; halve crosswise on an angle.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the mustard, demi-glace, remaining garlic and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced. Return the chicken; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
