Gluten-free, dairy-free, Serves 4
- ½ cup dry White Wine
- 1-2 Tbsp Olive Oil
- 4 Chicken Breast skinless, boneless
- 1 ½ tsp Grainy Mustard
- 6 ounces Kumquats sliced into 1/3 inch stripes
- ½ cup Coconut Sugar
- 1 tsp Fresh Chopped Rosemary
- ½ cup Water
- 1 jalapeno seeded and sliced thin
- 2 medium Shallots sliced thin
- 1 Tbsp Dijon Mustard
In a shallow dish, combine the wine, 1 Tbsp olive oil, 1/2 tsp rosemary, and 1/2 tsp grainy mustard. Place the chicken into the mixture and coat evenly. Cover and let marinate in the refrigerator for 30 minutes. In a medium saucepan, bring water to a boil. Add in the kumquat slices and simmer over medium heat for 5 minutes. Drain the kumquats. In the same pan, combine sugar and 1/2 cup of water, bringing to a boil. Once the sugar has dissolved, add the kumquat slices and simmer for 8 minutes—transfer kumquats and syrup to a heatproof bowl.
In a large skillet, heat the remaining Tbsp olive oil. Remove the chicken from the marinade, making sure to reserve the liquid. Season the meat with salt and pepper and cook over medium heat until brown, about 2-3 minutes. Flip the chicken and repeat cooking for an additional 2-3 minutes and remove to a warm plate. Add the shallots, jalapeno, and rosemary to the skillet, cooking until soft, about 4 minutes. Pour in the reserved marinade and simmer for about 3 minutes. Add in the kumquats with syrup and bring back up to a simmer. Mix in the dijon mustard and remaining mustard mix well. Add chicken back into the sauce and cook until chicken is cooked through. Remove the chicken and pour the sauce leftover the chicken.