Vegan Chicken breast With Mustard Cream Sauce

Ingredients:

4 Vincent vegan chicken breast

1 tablespoon extra-virgin olive oil

Mustard cream sauce

1 tablespoon extra-virgin olive oil

1 tablespoon whole grain mustard

1 tablespoon Dijon mustard

⅓ cup vegetable stock

½ tsp black pepper powder

⅓ cup coconut cream

½ teaspoon salt

1 tablespoon Margarine, softened

1 tablespoon flour

1 tablespoon chopped fresh flat leaf parsley or dill, (optional)

Cooking Instructions:

Preheat the oven to 450°F with a rack in the center position.

Brush vegan chicken with the olive oil. Arrange the vegan chicken in a 9x13-inch baking dish and bake for about 18 minutes, or until the internal temperature of the vegan chicken reaches 165°F on an instant-read thermometer. Turn the oven to broil. Broil until the tops are golden, about 3 minutes.

Meanwhile, make the mustard cream sauce. Heat the olive oil in a medium skillet over medium heat and add black pepper powder and stirring. Once the oil is glistening, stir the whole grain mustard and Dijon mustard until smooth, then slowly pour in the vegetable stock and the coconut cream, stirring constantly.

In a small bowl, combine the margarine and flour to create a roux. Add the roux to the sauce and bring to a simmer. Cook, stirring, until thickened enough to coat the back of the spoon, about 4 minutes.

Serve the vegan chicken with the mustard cream sauce, sprinkled with dill, if using.