Sautéed Mustard Chicken with Spinach
Such a simple recipe but so delicious. You'll love this tangy mustard sauce.
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon coconut oil
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach
1 teaspoon jarred minced garlic
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken; cook until browned.
Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add coconut oil; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
Pour sauce over chicken and cover to keep warm
In the same pan, add minced garlic. Sautée spinach in garlic until wilted (about 3 minutes)
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