Creamy Mustard Chicken

Name: Creamy Mustard Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 people
Ingredients: 4 skinless and boneless chicken breasts (approx. 1kg); 1 tablespoon garlic powder; salt to taste; 1/4 cup flour; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion; 4 cloves garlic; 1/2 cup red wine (I used pinot noir); 2-4 tablespoons Dijon mustard; 3/4 cup chicken broth; 2 teaspoons dried thyme; 1 cup heavy cream; Salt and cracked black pepper to taste; Fresh herbs to garnish

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 people
Calories
895 kcal
Course
Main Course, Lunch, Dinner
Cuisine
European

Creamy Mustard Chicken

Jacqueline Torres

Report

This Creamy Mustard chicken bathes in a rich Dijon mustard sauce. Indulge in layers of flavor for a memorable dining experience.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

For the Chicken

4 skinless and boneless chicken breasts (approx. 1kg) halved horizontally to make 8 fillets
1 tablespoon garlic powder
salt to taste I used about one tablespoon
1/4 cup flour for dredging
2 tablespoons butter
2 tablespoons olive oil

For the Sauce

2 tablespoons butter
1 small onion chopped
4 cloves garlic minced
1/2 cup red wine (I used pinot noir) dry white wine, or chicken broth
2-4 tablespoons Dijon mustard Add as much mustard as you like. I like to add 2 tablespoons
3/4 cup chicken broth
2 teaspoons dried thyme
1 cup heavy cream whipping cream 35%
Salt and cracked black pepper to taste
Fresh herbs to garnish I used fresh parsley

Add to Shopping List

Instructions

Season your boneless and skinless chicken breasts generously with garlic powder, salt, and pepper. Coat each piece with a light layer of flour, making sure to shake off any excess. Set the prepared chicken aside.
In a large skillet, heat a mixture of butter and olive oil over medium-high heat. Once hot, carefully fry the chicken breasts until golden brown on each side and are just cooked through, approximately 4 minutes per side (internal temperature of 165F). Once done, transfer the cooked chicken to plate on the side. Remember to not crowd your pan, you will need to make it in batches.
Now let's make the pan sauce. Utilize the remaining 2 tablespoons of butter in the same pan. Sauté onions until they become soft and translucent, taking about 3-4 minutes. Then, introduce the minced garlic, cooking until its fragrance fills the air, which usually takes about 1 minute.
Deglaze the pan by adding wine, ensuring to scrape up any browned bits from the bottom of the pan. Allow it to simmer until the liquid is reduced by half. This takes usually around 5 minutes.
Incorporate Dijon mustard into the pan juices, followed by the addition of chicken broth and your chosen herbs.
Bring the mixture to a boil, then lower the heat to medium. Stir in the cream and let the sauce gently simmer until it begins to thicken, usually around 4 minutes.
Return the cooked chicken to the pan, allowing it to simmer gently until fully heated through and the sauce has achieved the desired thickness, approximately 5 minutes.
Perform a taste test and make adjustments to the salt and pepper if necessary. It is ready to serve. Just don't leave the creamy sauce behind, spoon it over your chicken!