Chicken with Creamy Mustard Sauce 20210902
Everybody will love this chicken with creamy mustard sauce. Just 4 base ingredients – chicken, cream, Dijon and wholegrain mustard – with the option to elevate it to dinner-party-worthy with the addition of fresh tarragon and parsley!
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Creamy Mustard Chicken
This creamy mustard chicken truly has it all — tender chicken cutlets in a French-style mustard sauce infused with garlic and fresh herbs! It’s just the perfect dinner for those days you’re looking for a quick yet super delicious treat.
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Sauté chicken with a creamy cider and mustard sauce (poulet a la briarde)
Delicious regional French recipe that celebrates sauté chicken, cider, mustard and cream. This simple combination of ingredients yield succulent one of a kind flavorsome sweet and tangy mustard sauce. Get the recipe:
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????????INGREDIENTS????????
1 whole chicken 1.3 kg (around 3 pounds)
350 ml to 400 ml ( 12 to 13 fluid oz) apple cider alcoholic beverage (sweet or medium dry)
200 ml (7 fluid oz) pure cream (heavy cream or double cream)
2 tablespoons grain mustard ( Meaux or dijon mustard)
50 grams (around 2 oz) carrots (roughly sliced)
50 grams (around 2 oz) shallots (roughly chopped)
salt and pepper to season.
2 tablespoons parsley to decorate
1 tablespoon butter plus 1 tablespoon oil ( to brown the meat)
optional for the garnish:
300 grams oyster mushroom (and other of your choice)
glazed pearl onions ( pickling onion, onion grelot)
Serve this ideally a pilaf or steam rice. For a more attractive look mix wild rice and white rice together. You could also serve this with potato or steamed green beans if you like.
Wine pairing: a Chablis or other white burgundy
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Creamy Garlic Honey Mustard Chicken | The Best Recipe
Learn how to make honey mustard chicken that's cooked into the tastiest creamy garlic sauce. With the easy-to-follow recipe and instructions, you'll be cooking the most amazing creamy garlic honey mustard chicken that will impress yourself, your friends, and your family. Please enjoy.
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Recipe -
Serves - 2-3 People
Ingredients -
Chicken & Marinade -
700g (1.5lb) - Chicken Thigh (Can be substituted for chicken breast)
100g (3.5oz) - Honey (I used Manuka Honey)
85g (3oz) - Wholegrain Mustard
22g (0.7oz) - Dijon Mustard
5 - Garlic Cloves, Minced
Salt & Pepper To Taste
Remaining Ingredients -
250g (8.8oz) - Streaky Bacon, Diced
5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.2oz) - Thyme, Roughly Chopped
125ml (4.2floz) - Chicken Stock
400ml (13.5floz) - Full Fat Cream (Whipping Cream/Heavy Cream)
Storage & Reheating Instructions -
To store this, place it into the fridge in an airtight container for up to 3 days and it can be frozen in an airtight container for up to 3 months.
To reheat from fresh, place it into a pan over medium heat and gently heat it until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
To reheat from frozen, allow to fully defrost and heat it very gently over medium heat until hot. Note, I recommended adding a splash of fresh full fat cream to help prevent the sauce from splitting.
Serving Ideas -
This dish is fantastic served with rice, salad, pasta, and vegetables. It can also be eaten on its own.
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CHICKEN IN MUSTARD SAUCE
DELICIOUS CHICKEN WITH MUSTARD SAUCE.
SERVE 3
INGREDIENTS:
300 grams chicken breast fillet, sliced
1 tbsp. rice wine
1/4 tsp. onion powder
1/4 tsp. garlic powder
pinch of salt
pinch of ground black pepper
2 tbsp. dijon mustard
2+1 tbsp. cooking oil
2 cloves garlic, crushed
2 pcs. spring onion, chopped
1 tablespoonful plain flour
2 cups chicken stock
1/2 tbsp. fresh or dry thyme, chopped
In a bowl marinate chicken with rice wine, salt, ground black pepper, garlic powder and onion powder for at least one hour.
Toss chicken with Dijon Mustard until well coated, set aside.
Heat 2 tbsp. cooking oil in a pan, in a medium high heat
Fry the chicken 3-4 minutes each side or until golden brown, turning once, dish out and set aside.
In a same cleaned pan, heat 1 tbsp. cooking oil.
Saute garlic and spring onion for a minute.
Gradually add the flour, stir for 1 minute.
Add chicken stock, stir.
Add thyme, bring to the boil, continue to stir until sauce thicken.
Turn the heat to low then return chicken to pan.
Simmer about 10 minutes or until chicken is cooked.