Smokin´ Good Chicken With Mustard Sauce

Low Sodium Low Potassium High Protein No Shellfish Nut-Free Egg-Free Gluten-Free American Chicken Dinner

Smokin´ Good Chicken With Mustard Sauce

Low Sodium Low Potassium High Protein No Shellfish Nut-Free Egg-Free Gluten-Free American Chicken Dinner
8 (1 serving = 4-ounce portion)
Prep time: 30 minutes
Total time: 30 minutes

Description

What makes this chicken so smokin’ good? A tangy sauce made with shallots, scallions, brown mustard, pepper and smoked paprika! Seconds anyone?

Directions

  1. Mix pepper, Italian seasoning, paprika and parsley in small bowl.
  2. Sprinkle half on the chicken breast and add the remainder to flour.
  3. Heat oil in large sauté pan on medium-high heat.
  4. Remove 3 tablespoons of seasoned flour and set aside.
  5. Dredge chicken in remaining seasoned flour and sauté for 2–3 minutes each side.
  6. 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.
  7. 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.
  8. 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. 

Nutrition Per Serving

  • Calories361 cal
  • Total Fat23 g
  • Saturated Fat5 g
  • Trans Fat0 g
  • Cholesterol98 mg
  • Sodium300 mg
  • Carbohydrates9 g
  • Protein28 g
  • Phosphorus278 mg
  • Potassium471 mg
  • Dietary Fiber0.6 g
  • Calcium17 mg

Ingredients

  • 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 

Seasonings

  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning 
  • 1 tablespoon dried parsley
  • 1 tablespoon smoked paprika 

Ingredients

  • 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 

Seasonings

  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning 
  • 1 tablespoon dried parsley
  • 1 tablespoon smoked paprika 
  • 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 

Seasonings

  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning 
  • 1 tablespoon dried parsley
  • 1 tablespoon smoked paprika 

Description

What makes this chicken so smokin’ good? A tangy sauce made with shallots, scallions, brown mustard, pepper and smoked paprika! Seconds anyone?

Directions

  1. Mix pepper, Italian seasoning, paprika and parsley in small bowl.
  2. Sprinkle half on the chicken breast and add the remainder to flour.
  3. Heat oil in large sauté pan on medium-high heat.
  4. Remove 3 tablespoons of seasoned flour and set aside.
  5. Dredge chicken in remaining seasoned flour and sauté for 2–3 minutes each side.
  6. 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.
  7. 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.
  8. 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.