Whole Grain Mustard and Sage Chicken Salad
We may earn money or products from the companies mentioned in this post.
My daughter in Florida is on a keto diet. Why she’s on a diet in the first place is beyond me, but you know how easy it is for women to be self-critical.
It sounds pretty yummy – I mean, who doesn’t love bacon? The problem is, I am so ingrained with a lifetime of following a Mediterranean diet, there is no way I could eat ground beef and bacon several times a week. I would be obsessed with worrying about my poor old heart.
So, I’m stuck with chicken, chicken, chicken and salad, salad, salad. Kind of like “Marcia, Marcia, Marcia.” Just between you and me, this entire healthnut kick I’m on is getting a tad bit old.
I’m trying hard here to add a little interest to my dinner salad. I’ve done a post in the past with this recipe. Tonight, since I’m having the chicken atop a salad, I’m making a few changes.
First of all, I’m not bothering to dredge my chicken in flour, since I’m not making a full sauce and don’t need it for thickening.
Secondly, I’m omitting the butter. I am deglazing the pan with wine only, not adding the chicken broth. Don’t use a different kind of mustard with this recipe. Well, you can, of course, but I can’t guarantee how it will taste!
Clearly, Leo is not concerned with his weight.
This is a very flavorful chicken and it will make your salad pretty amazing. If you want to speed up the cooking process, you can slice your chicken against the grain into strips before cooking or use chicken tenders.
This is the original recipe, that creates a sauce for the chicken, so you can pile this on rice:
Chicken with Whole Grain Mustard and Sage
4 boneless, skinless chicken breast halves (I just used tenders, since I was only cooking for myself)
Kosher salt and freshly ground black pepper
Flour, for dredging
2 Tablespoons extra virgin olive oil
1-4 Tablespoons butter, optional
½ cup white wine or dry white vermouth (NOT sweet!)
1 ½ cups chicken broth
8 medium whole fresh sage leaves or about 1 teaspoon, dried
1 ½ Tablespoon whole grain mustard
Preheat a large skillet over medium high heat for about 1 minute. While the pan heats, pat the chicken dry, and season with salt and pepper. Put a few spoonfuls of flour on a pie plate, and lightly coat the chicken in the flour. Shake off excess, so it won’t be gummy.
Add the oil to the hot pan and carefully lay the chicken in the pan. Cook for about 3 minutes, or until nicely browned. Add 1 Tablespoon butter to the pan and turn the chicken over.
Cook the breasts another 5 to 8 minutes, or until firm to the touch. (Even better, use an Instant Read Thermometer and remove from pan when 165° internally). Remove to a pan and keep warm while you make the sauce. This thermometer is the one I got off of Amazon, and I love it!
Speaking of thermometers, the other day I got an email from a really cute blog called https://www.thisgrandmaisfun.com/.
She was talking about cleaning hacks for her oven. Although my oven won’t maintain a steady temperature, it does have the self-cleaning option. That’s nice because I can’t stand scrubbing the oven.
These are my Chicago Metallic rimmed baking pans I got from Amazon years ago. They are awesome because they’re super heavy duty and don’t go “boing” in the oven. You know what “boing” is, right? When your cookie sheet goes all bendy when it gets hot!
Every time I run the oven self-cleaning option, I put those trays in there, too. They stand up to the high temperatures really well and this does a bang-up job of cleaning the baked-on crud.
I had an oven thermometer with extra large numbers (since I am as blind as a bat). Well, the thermometer was kind of gunked up and I couldn’t see the numbers too well. I had a flash of brilliance and decided to see if I could keep the oven thermometer in the oven while running the cleaning for 3 hours.
Well, bright idea, Einstein! I destroyed my oven thermometer; duh. Time for another one. I found this oven thermometer with large numbers on Amazon. I won’t be doing that again, any time soon.
Back to the recipe: add the wine or vermouth to the pan and, with a wooden spoon, scrape up the brown bits on the bottom of the pan. Cook the wine until syrupy over high heat, about 3 minutes.
Add the chicken broth and sage. Reduce the sauce by ¼ or until thickened. Off the heat, add 1-3 Tablespoons of butter and mustard to enrich, flavor and thicken the sauce. (I’ve made this many times without the butter, and that’s how I’m making it tonight. But, between you and me, the butter rocks! I highly recommend it.)
Put the warm chicken back in the pan and move it around a bit, to coat.
Make your salad, top with the cooked chicken and drizzle with the dressing of your choice. I think the chicken tastes best when it’s at room temperature or even slightly warm. Those little nubs all over the salad? That’s pre-cooked red quinoa, which I keep in the freezer. I also threw in some flaxseeds, just for good measure. And then there’s the whole grain mustard, too.
I hope you try this! It’s pretty darned yummy!