Creamy Mustard Chicken (Printable Version)

Tender chicken breasts simmered in a rich creamy mustard sauce with fresh herbs and wine.

# Ingredients Required:

→ Fats

01 - 15 ml olive oil
02 - 28 g unsalted butter

→ Protein

03 - 2 large chicken breasts

→ Aromatics and Herbs

04 - 1 medium shallot, finely diced
05 - 2 garlic cloves, finely chopped
06 - 1 teaspoon fresh thyme, finely chopped
07 - 1 teaspoon fresh rosemary, finely chopped
08 - 1 teaspoon fresh tarragon, finely chopped
09 - Fresh parsley, for garnish

→ Liquids

10 - 75 ml dry white wine
11 - 100 ml chicken stock
12 - 100 ml heavy cream

→ Condiments

13 - 1 tablespoon wholegrain mustard

# Guide to Cooking:

01 - Slice each chicken breast halfway lengthwise to create four fillets. Season with salt and pepper on both sides.
02 - Warm olive oil and melt butter in a cast iron pan over medium heat until hot.
03 - Add chicken fillets to the pan and fry for 6 to 8 minutes until golden brown on both sides. Remove to a plate and set aside.
04 - In the same pan, add diced shallot and cook for 1 to 2 minutes until translucent.
05 - Stir in finely chopped garlic and fresh thyme, rosemary, and tarragon. Cook for 1 minute, then pour in white wine to deglaze the pan. Simmer until most alcohol evaporates, approximately 2 minutes.
06 - Mix in wholegrain mustard followed by chicken stock. Allow to simmer for 1 minute.
07 - Reduce heat and stir in heavy cream. Continue to simmer for 3 to 4 minutes until sauce thickens slightly.
08 - Return cooked chicken to the pan, simmer for an additional 2 minutes to heat through and meld flavors.
09 - Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

# Extra Suggestions:

01 - For a lighter sauce, substitute heavy cream with half-and-half or milk, noting the sauce will be less thick.
02 - Adjust mustard quantity to personalize flavor intensity.
03 - Ideal when served over pasta, rice, or alongside roasted vegetables.

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