Chicken in Creamy Mustard Sauce
Recipe video above. Here's a really quick way to cook chicken thighs or breast in a simple yet elegant creamy mustard sauce. Mustard adds flavour as well as thickening the sauce while tarragon infuses the sauce with elegant aniseed notes, giving it a very restaurant-y flavour. But even if you do
Foto: RecipeTin Eats
Ingredients
- 700 g / 1.4 lb chicken thigh fillets (, skinless boneless (4 - 6 pieces, Note 1))
- 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 (Note 2))
- 2 tsp parsley (, finely chopped)
Steps
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Season chicken with the salt and pepper.
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Sear chicken thighs - Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.
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Breast - If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)
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Clean pan - Scrape any loose black bits out of the pan and discard.
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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.
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Serve - Place chicken on serving plates. Spoon over sauce. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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