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Shared By Katria Williams

French Chicken with Creamy Mustard-White Wine Sauce

Ingredients

  • FOR CHICKEN:
  • 2 lbs. bone-in, skin-on chicken pieces (you can use a combination of thighs, breasts, or legs here)
  • 1.5 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ghee (you can sub butter)
  • 1/4 cup diced shallot
  • 2 cloves thinly sliced garlic
  • 1 tbsp grainy mustard
  • 2 tbsp dijon mustard
  • 1/2 cup dry white wine (I used a sauvignon blanc)
  • 1/2 cup low-sodium chicken broth
  • 2 tsp fresh thyme leaves
  • 1/2 cup nutpods original dairy-free creamer (you can sub heavy creamer if not whole30)
  • FOR CAULIFLOWER PUREE:
  • 1 head large head of cauliflower cut into florets (about 4 cups florets)
  • 1 cup low-sodium chicken broth
  • 1/2 cup nutpods original dairy-free creamer (or more if needed)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme leaves

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