French Mustard Chicken
A delightful dish combining succulent chicken breasts with a creamy Dijon mustard sauce, creating a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts For a more flavorful result, use organic, free-range chicken.
- 1 teaspoon Salt To taste.
- 1 teaspoon Freshly ground black pepper To taste.
- 2 tablespoons olive oil For frying.
- 1 tablespoon unsalted butter To sauté the onions.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth Ensure to scrape the pan for flavor.
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard Adjust to taste.
- 1 tablespoon whole grain mustard Adjust to taste.
- 1 teaspoon fresh thyme leaves Can substitute with other herbs.
- 1 tablespoon chopped fresh parsley For garnish, optional.
Instructions
Preparation
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts and cook for about 5 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
Cooking the Sauce
- In the same skillet, melt the unsalted butter.
- Add the chopped onion and sauté for about 4 minutes, until translucent.
- Add in the minced garlic and cook for an additional minute.
- Pour in the chicken broth, scraping the bottom of the skillet to incorporate any browned bits.
- Let the broth simmer for about 3 minutes.
- Stir in the heavy cream, Dijon mustard, and whole grain mustard, and add fresh thyme leaves.
- Allow the mixture to simmer gently for about 5 minutes, until the sauce thickens.
- Return the cooked chicken to the skillet, ensuring it's well coated in the mustard sauce. Let it heat through for an additional 5 minutes.
Serving
- Garnish the dish with chopped fresh parsley before serving for added color and flavor.
- Serve alongside mashed potatoes or steamed vegetables.
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Notes
For variations, consider adding mushrooms, lemon zest, or red chili flakes. Store cool leftovers in an airtight container for up to 3 days, or freeze for longer storage.