This easy gluten free entrée can be whipped up during the week or used for an easy company dinner. Serve with oven roasted spring potatoes and oven roasted asparagus or steamed rice and asparagus for a fuss free elegant meal.
4 tablespoons canola oil
2 tablespoons yellow mustard seeds
1 medium onion, thinly sliced
2 garlic cloves, sliced thin
1/4 inch piece of fresh ginger, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon honey
1/8 teaspoon cayenne pepper
1 cup Chicken Stock
1/2 cup heavy cream
4 chicken breast halves, boneless& skinless
1 tablespoon fresh cilantro, chopped
Add mustard seeds and cover.
Cook until the seeds begin to pop.
Remove pan from heat and wait until popping stops, about 30 seconds. Uncover pan (the seeds will be dark gray).
Cook onion, over medium heat, stirring occasionally, until onions are softened but not browned, about 5 minutes.
Add garlic, ginger, turmeric, honey and cayenne.
Cook, stirring frequently, until fragrant, about 2 minutes. Add chicken stock. Increase heat to high and boil until mixture is reduced by half.
Simmer, stirring occasionally, until mixture thickens slightly and lightly coats the back of a spoon, about 5 minutes.
Place chicken breast halves on a cutting board and cover with plastic wrap. With a meat mallet, lightly pound chicken breasts to an even thickness, about 1/4 inch all over.
Working in batches to avoid over crowding, brown chicken breasts on both sides, about 4-5 minutes total.