Gluten Free Peppercorn Chicken with Shallots and Mustard Sauce
 
Prep time
Cook time
Total time
 
Gluten Free Peppercorn Chicken with Shallots and Mustard Sauce
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 chicken breast boneless and skinless
  • 4 tablespoon French's Dijon Mustard with Chardonnay (this is gluten free)
  • 2 teaspoons coarsely ground peppercorns
  • kosher salt
  • ⅓ cup brandy
  • ⅓ cup Swanson Chicken Broth (this is gluten free)
  • 3 tablespoons olive oil
  • 1 teaspoon fresh rosemary, minced
  • 2 shallots, thinly sliced
Instructions
  1. Brush 2 tablespoons of the mustard all over chicken. Sprinkle with peppercorns, rosemary and salt to taste. Gently pat until the seasonings stick. Cover and place in the fridge for at least 1 hour.
  2. Preheat oven to 350 degrees F.
  3. Take the chicken out of the fridge.
  4. Heat a large skillet over medium high heat; add 2 tablespoons of oil. Add the chicken and cook until golden about 6 to 7 minutes, turning once. Bake the chicken for about 10 minutes.
  5. On the same skillet, add the shallots and cook until just soft. Remove from heat and add the brandy. Scrape the skillet. Add the broth and bring to a boil about 2 minutes. Add the remaining mustard and the parsley. Drizzle the sauce over chicken. Serve with sautéed spinach.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-peppercorn-chicken-with-shallots-and-mustard-sauce/