Smokin´ Good Chicken With Mustard Sauce
What makes this chicken so smokin’ good? A tangy sauce made with shallots, scallions, brown mustard, peppe and smoked paprika! Seconds anyone?
: Serves 8 (1 serving = 4-ounce portion)
- 2 pounds thinly sliced chicken breast (or boneless skinless chicken breast pounded thin) ¼ cup diced shallots
- ¼ cup fresh scallions, chopped
- ½ cup flour
- ½ cup canola oil
- 2 cups low-sodium chicken stock
- 1 tablespoon Better Than Bouillon® Chicken Base (low sodium)
- 2 tablespoons brown mustard
- ½ stick unsalted butter, chilled and cubed
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika
Nutrition Per Serving
|Total Fat||22 g|
|Saturated Fat||9 g|
|Trans Fat||1 g|
|Dietary Fiber||1 g|
- Mix pepper, Italian seasoning, paprika and parsley in small bowl.
- Sprinkle half on the chicken breast and add the remainder to flour.
- Heat oil in large sauté pan on medium-high heat.
- Remove 3 tablespoons of seasoned flour and set aside.
- Dredge chicken in remaining seasoned flour and sauté for 2–3 minutes each side.
- Remove chicken and set aside on a plate to rest. Remove all but a few tablespoons of the oil; add shallots and sauté until slightly translucent.
- Whisk in flour until smooth and start to gradually add stock while continuing to whisk. After 5 minutes of cooking on medium-high heat, lower heat and whisk in mustard, chicken bouillon and unsalted butter.
- Turn off heat and return chicken and all juice drippings from plate back to pan and stir. Plate and garnish with scallions.
TIP: If you cannot find thinly sliced chicken breasts, use chicken tenders and pound them until thin.