Chicken in Mustard Sauce. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few.
Pan sauces are my life, and this tangy mustard sauce makes chicken (or pork chops.or medium rare steak) delectable.
When the liquid has reduced, throw in the mustards.
The two different varieties strike a balance between the tangy and the grainy, but you can certainly choose one variety and go.
You can cook Chicken in Mustard Sauce using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chicken in Mustard Sauce
- Prepare 2 of boneless skinless chicken breasts.
- Prepare of (to taste) celery salt and pepper.
- Prepare 2 teaspoons of sesame seeds.
- Prepare 1 cup of frozen peas.
- You need 150 g of cooking cream.
- Prepare 3 teaspoons of Dijon mustard.
- It's 1 teaspoon of herbes de Provence.
This French Style Chicken in Mustard and Wine Sauce is made with just the right amount of Dijon mustard, cream and white wine & perfectly flavored with thyme and garlic. After making it once, I'm convinced that Dijon Mustard and White Wine make a perfect pair! The Honey Mustard sauce for the chicken is incredibly simple to make. The base ingredients are (this will come as a surprise…) honey and mustard which are mixed in with chicken broth and slightly thickened with flour or cornstarch / cornflour.
Chicken in Mustard Sauce instructions
- Season chicken with celery salt, sesame seeds and pepper on both sides. Heat an oiled pan over medium high heat. Cook the chicken for 5 min on each side or until cooked through and golden brown, depending on the thickness.
- Meanwhile, cook peas in salted boiling water for 8-10 min or until tender. Set aside.
- Make the sauce: pour cream and mustard in a saucepan over medium heat. Cook the sauce down until it's thick enough to coat the back of a spoon. Then, season with herbes de Provence.
It tastes tangy, sweet and it's creamy even though there. You just dredge chicken breasts in a little flour, brown them and apple slices in a little olive oil, and pull everything together with a simple honey mustard sauce. We like serving it with rice or noodles, a great way to sop up that extra sauce! The chicken and sauce were fabulous. I added a tablespoon of butter just to give the sauce a little gloss.
