Mustard Chicken
Chicken smothered in a sweet and spicy mustard sauce.
Ingredients
- 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
Instructions
- 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.