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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: Jeanette Withington
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
- 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.
- Preheat oven to 350 degrees F.
- Take the chicken out of the fridge.
- 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.
- 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 sautƩed spinach.
