Boneless chicken breasts soaked in a comforting sauce filled with Saucy Cow Mustard, herbs and wine. There is only one feeling you get when sitting down to eat this Creamy Mustard Chicken… pure joy! Spoil yourself or your loved ones with this indulgent chicken recipe!
When cooked properly, mustard is an incredibly delicious addition to many recipes. Our mustard allows chicken, beef, or pork dishes to shine, but throwing a good quality dry white wine into the mix makes a dinner you will not be able to resist. If you’ve never cooked with mustard and white wine together, you will love using them both to make this creamy, savoury sauce.
French style mustard chicken is normally pan fried without any coating, but I love dredging them in flour before pan frying to give us an incredible outer crust. You can skip this part of you prefer, but you may just love how the breasts stay so juicy on the inside.
French style mustard chicken is normally pan fried without any coating, but we love covering them in flour before pan frying to give that incredible outer crust. You can skip this part if you prefer, but give it a try, you will thank us later!
Once coated the chicken gets fried in a butter/oil mixture. If you’ve never done this and only fried your chicken in oil, you don’t know what you’ve been missing! It creates the most beautiful, golden soft crust all over, you’ll be frying your chicken in butter/oil from now on — guaranteed! The oil stops the butter from browning too quickly, while the butter prevents the oil from burning.
A simple dinner, great for any night of the week…hearty, creamy, indulgent, and so good!
- Season chicken breasts with garlic powder, salt, and pepper. cover in flour, shaking off the excess and then Set aside.
- Heat the 1tbs of butter and 1 tbs of olive oil in a large pan or skillet over medium-high heat.
- When hot, fry your chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat another 2 tablespoons of butter in the pan. Sauté 1 chopped shallot until soft, then add the garlic and cook until fragrant, (about 1 minute.)
- Add the wine to deglaze the pan, scraping up the browned bits from bottom of the pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
- Stir Saucy Cow mustard into the pan juices. Add the ¾ cup of chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in ½ cup of cream and let simmer until sauce starts to thicken, (about 3 minutes.)
- Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, (about 5 minutes.) Taste test and adjust salt and pepper, if desired.
- Serve chicken with sauce.
P.S Don’t forget to pick up some fresh crust bread, it is perfect to mop up the extra sauce!