chicken with mustard sauce
How to make chicken with mustard sauce recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
15 g (½ oz) butter
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
200 ml (7 fl oz) crème fraîche
1 tablespoon wholegrain mustard
1 teaspoon English mustard
1 teaspoon Dijon mustard
3 tablespoons chopped parsley
pepper
To serve
green beans
new potatoes
Method:
Heat the oil and butter in a large, heavy-based frying pan and cook the chicken over a high heat for 20 minutes, turning once, or until golden and cooked through. Use a fish slice to remove the chicken from the pan and keep it warm.
Add the crème fraîche to the pan with the mustards and stir for 2–3 minutes until warm but not boiled. Stir in the chopped parsley and season generously with pepper. Serve the chicken on warmed serving plates and spoon the sauce over. Serve with green beans and buttered new potatoes.
For creamy chicken pan-fry with hot mustard sauce, heat 25 g (1 oz) butter in a pan and cook 375 g (12 oz) diced skinless chicken breast fillets over a high heat for 7–8 minutes or until golden and cooked through.
Add 1 tablespoon Dijon mustard, 2 teaspoons English mustard and 1 teaspoon wholegrain mustard. Stir well, then add 150 ml (¼ pint) double cream. Stir and heat for 2 minutes until piping hot. Spoon on to warmed serving plates and garnish with parsley sprigs. Total cooking time 10 minutes.
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| chicken with mustard sauce |
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