Keto French Chicken with Mustard Sauce

Ingredients

• 4 each Chicken breasts
• 2 tablespoons Olive oil
• 2 medium Shallots
• 2 cloves Garlic
• 1/2 cup Dry white wine
• 1/2 cup Coconut cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Fresh thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 4 chicken breasts on a clean surface and season them evenly with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat, which is about 400°F (200°C). Once the oil is shimmering, carefully place the seasoned chicken breasts into the skillet. Cook for 6 to 8 minutes per side, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside on a clean plate.
3. 3Add the 2 medium shallots, thinly sliced, and the 2 cloves of garlic, minced, to the same skillet. Cook over medium heat, stirring frequently, for 2 to 3 minutes, until the shallots are softened and translucent, and the garlic is fragrant.
4. 4Pour the 1/2 cup of dry white wine into the skillet. Use a wooden spoon to gently scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer and reduce for 2 to 3 minutes, until it has slightly decreased in volume.
5. 5Stir in the 1/2 cup of coconut cream, the 2 tablespoons of Dijon mustard, and the 1 tablespoon of fresh thyme. Bring the sauce to a gentle simmer over medium heat and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened slightly. It should coat the back of a spoon.
6. 6Return the cooked chicken breasts to the skillet. Turn the chicken pieces to coat them evenly with the thickened mustard sauce. Let the chicken simmer gently in the sauce for another 2 to 3 minutes, just to heat through completely.
7. 7Serve the Keto French Chicken with Mustard Sauce immediately, spooning extra sauce over the chicken.

Substitutions

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