Thursday 5 February 2015

Dijon Chicken With Mushrooms


This mustard chicken dish is great for an easy dinner party, and served with cauliflower rice or a simple green salad. Approx 4g carbs per serving.

Ingredients - Serves 4

4 chicken breasts skin on
200g mushrooms sliced
1 garlic clove crushed
1 onion sliced 
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
A splash of brandy

Method

1. In a pan, heat a glug of olive oil. Season 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
2. Fry 200g mushrooms, sliced, in the same pan until golden. Add 1 garlic clove, crushed, and 1 onion, sliced, then cook until soft.
3. Stir in 3 tbsp Dijon mustard and 1 tbsp chopped fresh tarragon.
4. Add 500ml white wine and a splash of brandy, then bubble for 2 minutes.
5. Add the chicken, skin-side up, cover and simmer for 10 minutes
6. Cook, uncovered, for 15 minutes, stirring now and then.
7. Garnish with fresh tarragon.

This lovely meal can be served with cauliflower rice, or perhaps a simple green salad. A delicious tasting low carb meal. A chilled glass of white wine - optional.

Original recipe idea can be found here

All the best Jan
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7 comments:

  1. Lynda5 February 2015 at 21:47

    Yum!! I'll give this a go, I'm always looking for new chicken recipes :)

    ReplyDelete
  2. Anonymous5 February 2015 at 22:23

    This looks so delicious. I like chicken with skin on so much tastier.

    Anne

    ReplyDelete
  3. Anonymous5 February 2015 at 23:37

    From Angie
    Not many supermarkets have chicken with skin on it is much easier to buy chicken breast skinned which is a shame. My husband likes the skin well cooked and crispy think he will like this recipe especially with brandy.

    ReplyDelete
  4. Siobhan7 February 2015 at 01:37

    Looks delicious, Jan. Not sure I can find boneless chicken breasts with skin on, but I'm hoping it will work okay without the skin. And without the brandy ... I don't think I've ever bought brandy in my life. :)

    ReplyDelete
  5. Anonymous7 February 2015 at 12:27

    I do prefer my chicken breasts, thighs, drumsticks with skin on. Why do so many supermarkets have those without it? Are farmers markets better?
    Very nice recipe this.
    Jean

    ReplyDelete
  6. Lowcarb team member7 February 2015 at 17:08

    Thank you so much for your comments,it is appreciated. This recipe is a winner so do hope you enjoy it.

    I find cooking chicken with skin on makes for a tastier meal, but appreciate sometimes it is not easy to get hold of.

    The recipe works well with just wine BUT if you have some cooking brandy it does add a bit more zap.

    However,you cook it just enjoy a great tasting low carb meal.

    All the best Jan

    ReplyDelete
  7. MadSnapper23 June 2015 at 11:56

    the chicken sounds wonderful and easy to follow the recipe. i love that last shot of the old steam tug...

    ReplyDelete

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The best of health to you and yours.

Eddie