Description
This Creamy Mustard Chicken recipe features tender chicken cutlets cooked to golden perfection and enveloped in a rich, velvety sauce made with wholegrain mustard, fresh herbs, chicken stock, and heavy cream. The dish balances robust flavors and creamy texture, making it a comforting yet elegant meal that’s perfect for any dinner occasion.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 2 tablespoons (40 g) unsalted butter
- 2 large chicken breasts
- Salt and freshly ground black pepper, to taste
Sauce
- 1 medium shallot, finely diced
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- 1 tablespoon wholegrain mustard
- ½ cup (100 ml) chicken stock
- ½ cup (100 ml) heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Slice each chicken breast lengthwise to create four thin cutlets. Season both sides thoroughly with salt and freshly ground black pepper to enhance the flavor.
- Cook the chicken: Heat the olive oil and butter in a large pan over medium heat. Once the butter is melted and the pan is hot, add the chicken cutlets. Cook for 6 to 8 minutes, flipping halfway through, until the chicken turns golden brown on both sides and is cooked through. Transfer the chicken to a plate and set aside to rest.
- Sauté shallots and aromatics: In the same pan, add the finely diced shallot and cook for 1 to 2 minutes until softened but not browned. Stir in the chopped garlic along with the fresh thyme, rosemary, and tarragon. Cook for another minute, allowing the herbs and garlic to release their fragrance.
- Add mustard and deglaze: Stir in the tablespoon of wholegrain mustard to the pan mixture. Pour in the chicken stock and scrape the bottom of the pan carefully to lift and dissolve any browned bits left from the chicken; this adds deep flavor to the sauce. Let it simmer for about 1 minute to reduce slightly.
- Incorporate cream and thicken sauce: Lower the heat to a gentle simmer and stir in the heavy cream. Allow the sauce to cook for 3 to 4 minutes, stirring occasionally, until it thickens and becomes creamy and luscious.
- Finish the dish: Return the cooked chicken cutlets to the pan and let them simmer in the sauce for an additional 2 to 3 minutes. This step lets the sauce thicken further and fully coat the chicken with flavor.
- Serve: Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley for a burst of color and fresh herbaceous note. Serve immediately to enjoy the dish at its best.
Notes
- Slicing the chicken breasts thinly ensures quick and even cooking.
- Use fresh herbs for the most vibrant flavor in the sauce.
- Deglazing the pan after cooking chicken adds a depth of flavor to the sauce.
- Heavy cream helps create a rich sauce; substitute with crème fraîche for a tangier taste.
- This dish pairs well with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
