Pepper Mustard Chicken with Herb Sauce

Pepper Mustard Chicken with Herb Sauce

Pepper Mustard Chicken with Herb Sauce Recipe
Prep time
Cook time
Total time
Serves: 8
  • 5 tsp. freshly ground black pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 c. low sodium, free range chicken broth
  • 1 c. dry white wine
  • 5 whole shiitake mushrooms, cleaned and quartered
  • 1 Tbsp. mustard seeds
  • 8 -8oz. breasts boneless, skinless free range chicken
  • ¼ c. dijon mustard
  • 5 sprigs fresh rosemary
  • 5 whole shallots, chopped
  • 5 sprigs fresh thyme
  1. Heat oil in a large sauté pan over medium-high heat. Add shallots, mushrooms, and 1 teaspoon pepper; saute until brown. Add wine and bring to a boil. Add rosemary and thyme; simmer for 5 minutes. Add broth and boil for 20 minutes until reduced to ¾ cup. Set aside. Preheat broiler, sprinkle remaining pepper over both sides of chicken breasts. Broil for 5 minutes per side just until cooked through but not dry. Remove chicken from broiler. Combine Dijon mustard and seeds and brush onto chicken. Bring sauce back up to a simmer while whisking. Divide chicken among plates, spoon sauce over, and serve.

Nutrient Information Per Batch

2798.14 kcal Calories, 454.23 mg Calcium, 71.07 g Carbohydrate, 1095.04 mg Cholesterol, 59.24 g Total Fat, 9.07 g Fiber, 23.3 mg Iron, 689.44 mg Magnesium 6589.51 mg Potassium, 457.94 g Protein,374.53 mcg Selenium, 2091.43 mg Sodium, 3.08 g Sugars, 19 mg Zinc, 11.52g Saturated fat, 0.48 trans Fat, 30.23 g Monounsaturated fats, 9.97 g Polyunsaturated fats, 3235.83 IU Vitamin A, 11.5 mg Vitamin B6, 0.48 mcg Vitamin B12, 51.6 mg Vitamin C, 0 IU Vitamin D, 6.9 Vitamin E, 38.81 mcg Vitamin K, 193.95 mcg Folate,1.76 mg Vitamin B1(Thiamin),222.22 mg Vitamin B3(Niacin),2.28 mg Vitamin B2(Riboflavin), 0.6 mcg Lycopene, 53.7 mcg Lutein and Zeaxanthin, 0.93 g ALA, 0 g EPA, 0.38 gDHA,4175.26 mg Phosphorous, 2.33 mg Manganese, 0 mcg Alpha carotene, 177.4 mcg Beta carotene, 20.4 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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