Updated: Apr 8
Pan seared, crispy, juicy chicken thighs in a smooth and creamy Dijon mustard sauce with andouille sausage, kale and Parmesan! so easy and deliciously low carb!
Your family will go crazy for this one pot dish. The flavorful creamy Dijon sauce , andouille sausage, kale perfect, juicy chicken! What is not to love.
Chicken thighs are easy to make without worrying too much about drying out the Sausage and mustard is a classic combination, and when you turn it into a cozy creamy dish, you get the familiar flavors served up in a new way.
1-2 pounds boneless, skinless chicken breast
1-2 teaspoon salt
1-2 teaspoon pepper
5 ounces andouille sausage
For The Sauce:
3 tablespoons butter
1/4 cup green onions
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme
1 cup portabella mushrooms , roughly chopped
1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth
11/2 cups whole milk ,or half and half or heavy cream .
2 tablespoons Dijon mustard
1 tablespoon DivineKuizine sugar spice
red pepper flakes, pinch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, to taste
1/4 cup Parmesan cheese
3 cups kale-blanched
Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain.
Season chicken with seasoning salt and pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
To the same pan or skillet, add the andouille sausage and fry until crispy. Transfer to plate, set aside. Drain some of the sausage fat, leaving about 2 tablespoons.
Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
Heat butter in the pan and sauté onion . Sauté garlic, parsley, thyme and mushrooms for about 1 minute until fragrant.
Pour in milk (cream) and dijon mustard, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
Season sauce with DivineKuizine sugar spice, salt, pepper, and red pepper flakes.
Add the Parmesan and allow to melt through the sauce.
Add the Kale. Return chicken and sausage to the skillet. . Sprinkle with extra parsley if desired. Serve immediately.
Serve over rice or pasta