Creamy Mustard Chicken

This creamy mustard chicken recipe is a delicious one pan meal. It is low carb and stores well in the fridge or freezer for meal prep.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 40

Servings

Calories 472kcal

Generously season the chicken tenderloins with salt and pepper on both sides.
Heat a large frying pan to medium-high heat and add the butter to melt.
Cook the chicken tenderloins for 3-4 minutes each side, until browned and cooked through.
Remove chicken from the pan and set aside.
Reduce heat to medium and add the shallot. Cook for 5 minutes stirring occasionally.
Add the chicken stock and use a wooden spoon or spatula to scrape up any brown bits on the bottom of the pan.
Bring to a simmer and reduce until almost all of the liquid is evaporated and what is left in the pan is almost syrupy.
When the chicken stock has almost completely reduced, add the cream and mustards to the pan. Stir to combine.
Gently simmer to reduce the sauce slightly. Be careful not to have it too high that it boils, as it may seperate.
Once the sauce has thickened slightly, add the baby spinach leaves. Stir to combine and allow the leaves to wilt down. It may seem like there is too much spinach and not enough sauce, but they will wilt down dramatically.
Add the chicken back to the pan and allow to heat through in the sauce. Once the chicken is heated through and the spinach wilted it is ready to serve.

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.

Have Butter will Travel