Every so often you want to put a meal together that is quick and not too complicated. Taking advantage of a couple simple cooking techniques, this dish has texture and flavor. Best of all, it is cooked in only one pot, my cast iron skillet. That means, very little to clean and the easiest of all pans to clean. This dish is perfect for a weeknight.
The chicken is browned in the skillet. Then, removed from the pan while the sauce is built picking on up on the leftover fonds from the chicken browning. The sauce begins by adding onions and mushrooms to the skillet. With these two vegetables softened, red wine is added to pick up all the flavors created in the pan. The wine is cooked off most of the way. The next step was adding the spinach and tomatoes. Putting the spinach in at this point makes it wilt an absorb the flavors in the pan. The tomatoes added gives them that roasted quality and it also takes out some of there bitterness.
Even though this may seem like a lot of steps, it really is not and each phase of the flavor development is quite easy. At this point, the cooking process has taken roughly 13 to 15 minutes. We are now ready to put in the mustard. I used to different mustards – a traditional dijon and a sweet spicy honey variety. I also kicked the sauce up a little with some Sriracha. And as I love to do, I made it creamy by adding in coconut milk. Stir all the ingredients together well and let simmer for a couple of minutes. Put the chicken back in the skillet and move to the oven to finish the cooking.
- 6 boneless, skinless, Chicken breasts
- 2 tablespoons safflower oil
- 3 tablespoons Dijon mustard
- 3 tablespoons Sweet Spicy Honey mustard
- 4 teaspoons Salt, divided
- 4 teaspoons Pepper, divided
- 1/2 cup red wine
- 1 small yellow onion, diced
- 1 pint of mushrooms
- 1 pint cherry tomatoes
- 12 ounces spinach
- Heat the oil on medium high heat.
- Use half the salt and pepper on both sides of chicken.
- Add the chicken and brown for 3 minutes on each side. Remove from pan and set aside.
- Add the mushrooms and onions to the pan.
- Cook for 5 minutes until softened.
- Add the red wine and cook until it has almost evaporated.
- Next, add the spinach and tomatoes and cook for 3 - 4 minutes. The tomatoes will begin to break up and the spinach will wilt.
- Add in the remaining salt and pepper and mix well.
- Next, add in both mustards, the Sriracha and the coconut milk.
- Cook for 2 minutes and stir well.
- Move to a 350 degree oven and cook for 10 - 12 minutes.
- Serve with fettuccini and enjoy.
Browning the chicken in the cast iron skillet.
Building the sauce.
Chicken added back to mustard sauce to finish cooking.
The final dish plated.