Chicken in Creamy Mustard Sauce (Print Version)
# Ingredients:
→ Chicken and seasoning
01 -
700g chicken thigh fillets, skinless boneless (4 - 6 pieces)
02 -
1 1/2 tbsp olive oil
03 -
1/2 tsp kosher salt
04 -
1/4 tsp black pepper
→ Creamy mustard sauce
05 -
1/2 cup heavy cream
06 -
1 tbsp Dijon mustard
07 -
1 tbsp whole-grain mustard
08 -
1/4 tsp kosher salt
09 -
1/4 tsp black pepper
10 -
1-2 tbsp water (as needed)
→ Optional fresh herbs
11 -
2 tsp fresh tarragon, finely chopped
12 -
2 tsp parsley, finely chopped
# Instructions:
01 -
Season chicken with salt and pepper.
02 -
Heat oil in a large pan (not non-stick) over medium-high heat. Place chicken smooth side down and cook for 4 minutes until deeply golden. Turn and cook the other side for 3 minutes until fully cooked (internal temperature 72°C/162°F). Remove chicken and set aside.
03 -
If using chicken breasts, prepare per note. Sear on high heat for 2 minutes on each side, targeting 67°C/153°F internal temperature.
04 -
Scrape out and discard any blackened bits left in the pan.
05 -
Return pan to medium heat, add heavy cream, Dijon mustard, and whole-grain mustard. Stir until the mustard dissolves, scraping up brown bits stuck to the pan. Adjust seasoning with salt and pepper. Add herbs if desired. If sauce is too thick, loosen with a small amount of water.
06 -
Place cooked chicken on serving plates and spoon sauce over. Enjoy!
# Notes:
01 -
Tarragon adds a subtle aniseed flavor, frequently used in French cuisine.
02 -
A pan without a non-stick coating will ensure flavorful brown bits develop during cooking.
03 -
The sauce will still be delicious even if tarragon and parsley are omitted.