Chicken With Mustard Cream Sauce -Gluten Free
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.
Add garlic, ginger, turmeric, honey and cayenne.
Working in batches to avoid over crowding, brown chicken breasts on both sides, about 4-5 minutes total.
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.
March 19, 2011