Name: Chicken in Creamy Mustard Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Western
Ingredients: 700g / 1.4 lb chicken thigh fillets, skinless boneless (4 – 6 pieces); 1 1/2 tbsp olive oil; 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 1/2 cup thickened/heavy cream; 1 tbsp Dijon mustard; 1 tbsp whole grain mustard; 1/4 tsp cooking/kosher salt; 1/4 tsp black pepper; 1-2 tbsp water, as needed; 2 tsp fresh tarragon, finely chopped; 2 tsp parsley, finely chopped

Instructions

6 steps

Main - Season chicken with the salt and pepper.

Main - Sear chicken thighs – Use medium-high heat; 4 minutes on the first side and 3 to 4 minutes on the second side. (If using breast, cook for around 2 minutes on each side over high heat).

Main - Remove chicken to a plate to rest.

Main - Clean pan – Scrape any loose black bits out of the pan and discard.

Main - Make sauce – Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.

Main - Serve – Place chicken on serving plates. Spoon over sauce. Enjoy!

Progress

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