by Desiree Cremer
My Favorite Recipe
gluten-free and diary free
Dijon mustard with chicken and portobello mushrooms is one of my comfort foods after a long choreographic teaching day. It is quick and healthy. As I prepared this meal in my social justice kitchen, I thought of how the school system should allow students to graduate once they earned their 24 credits, even if they juniors. Indeed a topic for my next blog.
Steamed carrots and broccoli.
- 6 organic chicken breast cutlets
- 1 small onion or leeks
- 4 portobello mushrooms
- 2 tablespoons of dijon mustard
- half a cup of macadamia nut milk
- 1 tablespoon of ghee or olive oil
- Salt and Pepper
- avocado spray
- Slice the chicken cutlets into three piece and place all the chicken strips into a bowl.
- Sprinkle salt and pepper onto the chicken.
- Slice the portobello mushrooms into small pieces and slice a half an onion
- Sprinkle the pan with avocado oil and place the chicken into a sauce pan over medium heat. Wait until the chicken is brown on both sides and take it out and place it on a plate.
- Add the mushrooms and onions to the pan, once tender and brown, add two tablespoons of dijon mustard, then a half cup of macadamia nut milk, and stir, then add the chicken.
- Served with steamed carrots and broccoli
Note: Substitute any other milk for macadamia nut milk.
Dijon mustard with portobella mushrooms
Cooking Choreographer 
That sounds so yummy, Des! Thank you for sharing. Macadamia milk is my favorite and I’ll try it now in this recipe.