Chicken with Onion-Mustard Sauce

Came across this recipe here: and it intrigued me. I love mushrooms, but I’m sure they’ll end up being made on the side rather than mixed in, since the (amazing) cook can’t stand them and I’m happy to have them however I can get. Ha! Other than that, we wouldn’t need to tweak the recipe much to suit our various diets.

Chicken with Onion-Mustard Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 35 min

4 boneless chicken breasts
¼ cup tapioca starch
4 cups button mushrooms, sliced
1 onion, sliced
2 tbsp. fresh rosemary
1 tbsp. whole grain mustard (would have to check this out..making our own, or just getting stone ground. Dietz & Watsonhas one.)
2 tbsp. Dijon mustard (Annie’s Organic is okay for Rowan, others have wine)
2 tbsp. fresh parsley, chopped
¼ cup chicken stock (Pacific is our typical brand)
¼ cup coconut milk
¼ cup white wine (optional)
4 tbsp. ghee Earth Balance butter substitute
Sea salt and freshly ground black pepper


  1. Mix the tapioca starch and some salt and pepper to taste in a bowl.
  2. Dredge the chicken in the seasoned tapioca starch.
  3. Heat a large skillet over a medium-high heat and add the ghee butter sub.
  4. Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and set aside.
  5. Add the mushrooms to the skillet and cook for about 4 minutes. (Might saute these in a separate pan simultaneously).
  6. Add the onion and rosemary and cook for another 2 minutes.
  7. Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  8. Add the parsley, chicken stock, and coconut milk.
  9. Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.

(Stage 2 of Feingold because the Annie’s Dijon has cloves in it.)


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