Don't worry, this creamy mustard chicken is completely dairy-free (I bet you didn't think it was possible for something dairy-free to look SO amazing) Well, it is and it is a must try recipe!
pc: cafe delites pc: cafe delites
Ingredients:
  • 3 level tablespoons whole grain mustard
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • Salt to season
  • 5 skinless chicken breasts 
  • 1/2 cup diced turkey bacon
  • 1 1/3 cup coconut milk
  • 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
  • 2 tablespoon chopped fresh parsley
  Instructions:
  • In a large, shallow dish, combine the mustard, garlic, and oil. Coat chicken evenly in the sauce. Set aside. Heat a nonstick pan or skillet over medium heat. Cook turkey bacon until crispy; transfer to a plate. In the same pan, cook chicken fillets on each side - about 3 minutes per side -- (not completely cooked through as we will finish them in the sauce). Add any remaining honey mustard sauce into the pan along with the coconut milk. Bring to a simmer while stirring occasionally to mix the favors through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the turkey bacon and garnish with parsley. Serve over steamed vegetables or brown rice!