Creamy Honey Mustard Chicken

Steamed Rice and Buttery Peas
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Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1½ Tbsp olive oil
  • 1½ Tbsp minced garlic
  • ½ cup white wine
  • ¼ cup gluten-free chicken broth
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • ¼ cup heavy cream

Instructions

  1. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
  2. Sprinkle chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet.
  3. Add garlic to skillet; cook 30 seconds. Add wine; cook 3 minutes or until reduced by half. Stir in broth, mustard, and honey; cook 2 minutes. Add cream; bring to a boil, reduce heat, and simmer 5 minutes or until sauce is slightly thickened.
  4. Return chicken to skillet; cook 3 minutes or until sauce is thickened and chicken is done.

Side Dish Ingredients

  • ¾ cup long-grain white rice
  • 1 (12-oz) pkg frozen green peas
  • 2 Tbsp butter 

Side Dish Instructions

  1. Cook rice according to package directions.
  2. Steam peas according to package directions; toss with butter, and season with salt and pepper to taste.

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