Chicken with Mustard Butter Sauce

Ingredients

Chicken breast (I used small half whole chicken)
Any greens(I used broccolini)
Any starchy vege(carrots, potatoes, etc)
1 clove garlic
Cooking Oil (EVOO)
Thyme (any herb)
1 cup of white wine
1 TSP of butter
1 TSP of Mustard
Optional> 2 TSP of honey (if you want honey mustard)

Vegan version

1 whole Eggplant
Half cup of Cooked beans( I used cannellini beans)
1 small shallot
1 TSP of cumin
1 TSP of nutritional yeastVegan version

1: chop all vegetables into pieces accordingly. If you cook a whole chicken, debone a whole chicken into a thigh, drum stick and breast. Salt & Pepper on both sides of chicken. You can boil assorted greens before cooking or you can toss them in while cooking chicken. If boiling greens, add a pinch of salt and a tiny bit of baking soda, so greens has taste and keep dark leafy color when it gets served.

2 :Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes.

3: Add chicken into the pan and cook them with medium high. Make sure start cooking with a thigh and drum stick because they need more time to be cooked inside than breast. Cook for 5 minutes without moving them around. Add starchy vegetables once chicken starts getting cooked

4: Add chicken breasts in and cook until edges are opaque, about 5 minutes. Thigh and drumstick have been cooked for total 10 mins (depending on chicken size) Note: If you move the thinner side of chicken breast to the edge of the pan, you can prevent overcook because the edge of the pan is lowertemperature compared of the center.

5: Add white wine and cook until alcohol burns out. Cover the pan and lower heat and cook for 5 mins.

6: Add herb, mustard and butter and mix all up. If you need to add more salt and water for better taste and consistency. For honey Mustard, make sure add honey first and then add salt if you need.

Vegan version

0: Before start preparing, boil water and toss eggplant in boiling water until fork tender. About 10 mins

Put eggplant in boiling water until fork tender

In meantime, follow instruction No 1&2

3: Peal off eggplant skin and put cooked eggplant and beans into a bowl. Mash them and add chopped shallot, cumin, and nutritional yeast.

4: Shape veges into burger patty and toss it into the pan and cook with garlic flavored oil. Add starchy vegetable and cook together in the pan.

5: Cook both side for 5 mins each. I chose bok choi at this time and add it after flipped the veggie patty. After cooking both sides, add white wine. and cover the pan for 5 mins

6: Once remove all cooked food and serve them on the plate. After that, add EVOO and mustard, and then mix them with a whisk or a net part of a strainer in the pan.

6: Once emulsify the sauce in the pan, adjust consistency and taste (adding water, salt or more oil). Pour the sauce over the veggie patty.

So simple…
This is one of my favorite sauce. Keto friendly if you change assorted vegetables and now I experimented vegan option. The goal is that cooking chicken at 85-90%, which is about the same tenderness as a lower part of your palm close to thumb. You can take out chicken anytime to prevent overcooking. Hope you enjoy this recipe!

Bon appétit♪

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