Chicken with White Wine Mustard Sauce

IMG_2187This is another one of those recipes I found in Cooking Light.  It might not be for everyone, as the flavors are quite strong, but I enjoyed the blend of wine and spices.  This recipe made enough for two chicken breasts and I modified it to be gluten-free!


Chicken breasts

1 shallot – quartered

2 chives – chopped

1 cup white wine

2 tbs thyme

1 tbs rosemary

1 cup chicken broth

2 tbs Dijon mustard

1 tbs gluten-free oat flour

pepper – to taste

olive oil


In a large skillet brown your chicken breasts with a bit of olive oil until cooked through – 4 to 5 minutes depending on the thickness of the breasts.  Season them with a little pepper if you’d like.  I’ve come to rely on my meat thermometer a lot for cooking times!  Heat the oven to 250 and place the chicken on a pan to keep warm while you make your sauce.

In the same skillet, pour the wine and add the rosemary, thyme and shallot.  Cook at a simmer for 10 minutes or until you’re left with about 3 tbs of liquid.  Stir in flour, chicken broth and mustard.  Whisk with a fork until well combined.  Let simmer for 2 to 3 minutes and top the chicken with the sauce.

I paired this up with some gluten-free pasta I found, which also went great with the sauce!  I used Chardonnay to cook with and it went great with the meal!


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