Chicken in Mustard Sauce (Print Version)
# Ingredients:
01 -
700g chicken thigh fillets, skinless boneless (4 – 6 pieces)
02 -
1 1/2 tbsp olive oil
03 -
1/2 tsp cooking/kosher salt
04 -
1/4 tsp black pepper
→ Creamy mustard sauce
05 -
1/2 cup thickened/heavy cream
06 -
1 tbsp Dijon mustard
07 -
1 tbsp whole grain mustard
08 -
1/4 tsp cooking/kosher salt
09 -
1/4 tsp black pepper
10 -
1-2 tbsp water, as needed
→ Optional herbs
11 -
2 tsp fresh tarragon, finely chopped
12 -
2 tsp parsley, finely chopped
# Instructions:
01 -
Season chicken with salt and pepper.
02 -
Heat olive oil in a large pan (non-nonstick) over medium-high heat. Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F). Remove to a plate.
03 -
If using chicken breast, sear on high for 2 minutes on each side. Target internal temperature of 67°C/153°F.
04 -
Scrape any loose black bits from the pan and discard.
05 -
Return the pan to medium heat. Add cream and both mustards, mixing until mustard dissolves. Scrape up any browned bits from the pan. Stir in salt, pepper, and herbs (if using). Adjust thickness with water if needed.
06 -
Place chicken on serving plates and spoon the sauce over. Serve immediately.
# Notes:
01 -
For best results, use a pan without a non-stick coating to enhance the sauce with browned bits from the chicken.