A gluten free and healthy chicken dinner that will become weeknight favorite!
As part of my eating healthier, fresher, cleaner and more real foods I’m learning a lot of cool and tasty substitutes that help me cut out the processed stuff that’s not so good for you. Take this chicken recipe here for example…I’ve always made honey dijon chicken. And while I love the taste sometimes I get bored of the texture of the dish. So instead of soaking my chicken in sauce and popping it in the oven….I felt like having crispy chicken with the sauce instead.
So with a little inspiration from Pinterest (ofcourse!) I found a lovely recipe by OnMyWayToSkinny.com which provided the perfect substitute for flour to give my chicken a coating and make it slightly crispy. Almond Flour! I even had it on hand as I love making my Gluten-free streusel topping for broiled grapefruits for breakfast or dessert. It was such a simple and easy solution instead of dredging my chicken in egg and flour that I jumped to try it. Just as I thought…it turned out delicious and elevated a simple honey dijon chicken into a fancier meal with the different textures I was craving. My husband loved it too!
I used maple syrup in the mustard sauce instead of the usual honey to make it paleo-friendly. It paired very well with the pan-fried almond crusted chicken. So much so that my husband decided pour it right over his chicken. I just dunked every piece into mine and then proceeded to dunk my broccoli into it as well….yummm!
- 4 Thin Sliced Chicken Breasts
- Salt & Pepper or your favorite Seasoning, according to taste
- 1/2 cup-3/4 cup Almond Meal/Almond flour
- 1- 2 tbsp olive oil
- 1 cup Chicken Stock
- 1/4 cup Dijon Mustard
- 3-4 tbsp Maple Syrup or Honey
- 1 tbsp Rice Vinegar
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 tbsp fresh chopped rosemary
- 1 tbsp of corn starch dissolved in 2 tbsp of water
- - To make the sauce, simple mix together the chicken stock, dijon mustard, maple syrup/honey, rice vinegar, onion powder, salt and pepper in a sauce pan and bring it to a gentle simmer.
- - When the sauce is bubbly, pour in the dissolved corn starch slurry and stir it in until the sauce thickens to the consistency you'd like.
- - Add the chopped rosemary to the sauce and turn off the heat
- - For the chicken...generously season the thin breast slices with salt and pepper or your favorite chicken seasonings. (I used a rotisserie chicken seasoning I like)
- - Next take the almond meal in a shallow bowl or plate and coat the season chicken in it well on both sides.
- - Heat a dash of olive oil in a pan and pan fry the almond coated chicken breasts on medium-low heat for 8-9 minutes on each side until the chicken is cooked all the way through and the almond coating is a nice golden color.
- - Serve hot with the dijon sauce on the side for dipping or poured over the top...however you like it!