Creamy Dijon Lemon Chicken (GF/DF)

I'm also on the lookout for a new way to cook chicken and this was a great addition to the rotation. Inspired by a recipe by The Defined Dish with a little lemony twist to make it a little more like a recipe I remember my mom making as a child. 

We paired it with a kale salad but the kids loved it with rice and came back for seconds of the sauce (it took that kale up a notch too!) Enjoy!

Creamy Dijon Lemon Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

Salt and pepper, to taste

3-4 Tbls arrowroot starch

2 Tbls olive oil

1 Tbls ghee (or butter)

2 cloves garlic, minced

3/4 c. chicken broth

1/2 c. unsweetened canned coconut milk (blend so that it is smooth and no longer separated)

2 Tbls Dijon mustard

Juice from 1 lemon

Optional: 1 Tbls freshly chopped parsley or sage

Directions:

1. Place arrowroot, salt and pepper on a plate or wide bowl. Gently dredge both sides of the chicken breasts so that the chicken is lightly coated in the arrowroot.

2. Heat a skillet over medium-high heat. Add oil to the skillet. Cook chicken on both sides until golden brown and slightly crispy, about 4-5 minutes per side. Move chicken to a plate.

3. Reduce heat to low. Melt the ghee in the skillet and swirl the pan so that it is evenly coated.

4. Add the garlic and gently cook for about 30 seconds (be careful not to burn it!)

5. Pour in the chicken broth, Dijon and the coconut milk and whisk until evenly combined.

6. Nestle the chicken back into the sauce, squeeze juice from 1 lemon over the top and bring heat up to a light simmer (about medium heat). If adding chopped sage or parsley add it now. Then cover and cook until the chicken is completely cooked through, about 5-10 more minutes.