Who doesn't love dinner in just 20 minutes? A little mustard along with cream creates a luscious sauce for chicken thighs. Chard, kale, or spinach is a great substitute for mustard greens if you can't find them.
What you will need
1.5 lb Boneless Skinless Chicken Thighs
1/2 tsp Salt
1/2 tsp Black Pepper
2 Tbsp Olive Oil
1/2 cup Heavy Cream
3/4 cup Chicken Broth
1 1/2 Tbsp Dijon Mustard
1 1/2 Tbsp Capers
1 bunch Mustard Greens
Parsley, optional(Nutritional facts 248 calories, 17.02 g fat, 12.25 g carbohydrates, 12.99 g protein, 59 mg cholesterol, 705 mg sodium)
How to cook
Gather and portion ingredients. Clean excess fat off of chicken thighs and wash your greens.
Cut the onion in half and peel keeping the root end intact. Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
Season the chicken making sure to coat each side with salt and pepper.
Add olive oil to a skillet over medium-high heat. Add the chicken thighs. Cook until browned on the bottom side, about 5 minutes.
Flip to brown on the other side for a few minutes. Don't worry about it cooking all the way through yet. Remove chicken and set aside on a plate.
Add onion to the pan and saute for a few minutes until translucent.
Deglaze the pan with the broth stirring to incorporate any browned bits on the bottom of the pan.
Add the mustard, stir to combine, and simmer for a few minutes to reduce down a bit
Add the heavy cream and capers to the pan. Turn the heat to medium-low to keep at a simmer.
De-stem and tear the mustard leaves and add them to the pan. Saute for a few minutes to soften. Add a bit more broth or cream if more liquid is needed to submurge the greens.
Add the chicken back to the pan and nestle into the greens and liquid. Cover and simmer for about 5 minutes or until thickest part of the meat reaches 165 °F.
If you like, garnish with some fresh parsley. Serve with bread, pasta, rice, or just on its own!