At least for me. I also could eat it with a spoon! I like all of the recipes we create for you on Rachel Cooks, but every once in awhile, we sit and eat one and just rave about it. ), you’ll make the sauce. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the … Cook, still stirring, over a medium-high heat until thickened to a saucy consistency. Flip each piece over and cook for another 3-4 minutes. The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. Required fields are marked *. Subscribe and get every recipe delivered to your email! Creamy Mustard Chicken. Stir in chicken broth, adding more if the sauce seems too thick. Reminds me that I should make it again ASAP! Wash chicken breast and pat dry. Add mustard while whisking, and then add chicken broth while whisking. Chicken with mustard sauce | James Martin's Saturday Morning 19 Jun 2012 Transfer to a plate, leaving any browned bits (or fond) in the pan. I have been eyeing this recipe several times now because the picture looks so delicious. Thanks Rachel! I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. This helps the chicken cook evenly without drying out. Add oil to a large oven safe skillet over medium heat. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with … Something went wrong. Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe.Classic French dish that tastes outstanding. Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. Cream sauce can be a little tricky to reheat, but it’s doable. So glad you liked it! Not on the first test…that was a total fail. You’ll add flour which will help your sauce thicken. Add a tablespoon of fresh, chopped tarragon and bring the sauce to a boil then turn down to a simmer and place the chicken… I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken … Set aside in a warm spot. Add the chicken back to the pan to simmer until cooked through. if I only had the ingredients… trying to avoid going to the store…. Cook for 5-6 minutes or until thickened slightly. Give it another minute or two before you try to flip it. While the chicken rests (this step will make it extra juicy! I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. Hi would like to try sauce with this pork tenderloin or pork loin Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Hi Michael! I don't think it matters much since you use so little of it. When oil is hot, place chicken in skillet. 16 Feb 2007 Life can be complicated, cooking shouldn't be! In this Honey-Mustard Chicken with Brussels Sprouts recipe, they crisp up right next to the chicken and absorb some amazing flavor from the juices in the pan. It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping.  (Review from Allrecipes US | Canada), This combination is amazing.  (Review from Allrecipes US | Canada). I probably cut a few calories that way. Remove chicken from the pan and place it on a plate. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. I’m so glad you all liked it so much! This creates a crispy, golden brown sear. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. In a large skillet, heat oil over medium-high heat. We used thin sliced whole chicken breasts to keep the moisture. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). They’re seared in a skillet in oil before making a simple honey mustard pan sauce in the same skillet, deglazing the pan with chicken broth and stirring in butter (because, yum), whole grain … Oops! Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat. Hi, I'm Rachel! 5 from 3 votes. :) Thanks for taking the time to leave such a nice comment, it means a lot to me! This combination is amazing. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired. Add the Dijon mustard and the cream, whisking gently in the skillet to blend. Stir shallot into the frying pan and saute until tender. To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides.