Pan Roasted Chicken with Port & Dijon Mustard

Ingredients

• 1-2lbs chicken breast OR thighs OR bone in chicken 
• 3TBS almond flour 
• Salt & pepper 
• 2TBS dijon mustard 
• 1/2C port wine
• 1/2C chicken stock 
• 1/2C mushrooms 
• 1/3C red onion or scallions (whatever ya prefer)

1. Pound chicken with rolling pin. This helps with the tenderness. 
2. Mix almond flour and salt and pepper, lightly dust both sides of the chicken breast or thighs. 
3. Lightly coat the pan with EVOO and “brown” both sides of the chicken. Set aside.
4. Make sure pan is still coated the pan with EVOO, if not add more EVOO. On medium high heat and toss in mushrooms and chopped red onions (or scallions) to caramelize
5. Add garlic and sauté another 2 mins 
6. Add some more salt and pepper
7. Add 1/2C Port wine to pan and let deglaze
8. Add Dijon mustard and chicken stock. Let simmer
9. Add browned chicken back into the pan and let simmer until cooked through. 
10. Enjoy!