Creamy Mustard Chicken

Ingredients

• 1 tablespoonolive oil
• 2 tablespoons (40 g)unsalted butter
• 2 largechicken breasts
• 1 mediumshallot, finely diced
• 2garlic cloves, finely chopped or grated
• 1 teaspoonfresh thyme, finely chopped
• 1 teaspoonfresh rosemary, finely chopped
• 1 teaspoonfresh tarragon, finely chopped
• 75 mldry white wine
• 1 tablespoonwholegrain mustard
• 100 mlchicken stock
• 100 mldouble cream
• to garnishfresh parsley

Instructions

1. 1

   Prepare the chicken

   Slice each chicken breast halfway through its thickness to create four fillets. Season with a little salt and freshly ground black pepper.

2. 2

   Heat the fats

   Warm the olive oil in a cast-iron pan over a medium heat, then melt the butter in the pan.

3. 3

   Brown the chicken

   Add the chicken cutlets and fry for 6–8 minutes, turning until golden on both sides. Transfer them to a plate.

4. 4

   Cook the shallot

   Put the shallot in the same pan and cook for 1–2 minutes, until translucent.

5. 5

   Add herbs and wine

   Stir in the garlic and fresh herbs and cook for 1 minute. Pour in the white wine to deglaze the pan, then simmer for a couple of minutes until most of the alcohol has evaporated.

6. 6

   Build the sauce

   Mix in the wholegrain mustard, then add the chicken stock and simmer for 1 minute. Reduce the heat and stir in the cream.

7. 7

   Thicken the sauce

   Simmer for 3–4 minutes, until the sauce starts to thicken, then return the cooked chicken to the pan.

8. 8

   Warm the chicken

   Simmer for a couple more minutes, until the sauce has thickened and the chicken is heated through.

9. 9

   Season and serve

   Adjust the seasoning as needed and serve immediately.

What is creamy mustard chicken?

This is a French-style chicken dish in which pan-browned cutlets finish cooking in a mustard, wine and cream sauce. Its appeal comes from the contrast between the tangy mustard, mellow cream and aromatic herbs.

Here, three fresh herbs add fragrance without needing a long cooking time. Cooking the sauce in the chicken pan also lets the browned bits become part of its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 21g protein, 5g carbs, 23g fat.

The chicken supplies most of the protein, while the butter, olive oil and cream contribute most of the fat. The shallot, garlic, mustard and wine provide a smaller share of the carbohydrates; serve with green vegetables and choose a measured portion of potatoes, rice or bread to round out the plate.

Choosing the chicken

Even cutlets: Slice the breasts partway through their thickness to make four fillets, aiming for pieces of similar thickness so they cook at a similar pace.

Golden surface: Leave the chicken undisturbed long enough to brown before turning it. Transfer it out once cooked, then return it to the sauce near the end.

Building flavour in the pan

Shallot and garlic: The shallot softens first, while the garlic needs only a short cook to release its aroma without scorching.

Wine deglaze: Add the wine after the herbs and scrape the pan as it simmers. Let most of the alcohol evaporate before adding the stock and cream.

Balancing the mustard sauce

Wholegrain mustard: Stir it in before the stock so it disperses through the liquid. Its sharp, savoury flavour cuts through the richness of the cream and butter.

Gentle heat: Lower the heat before stirring in the cream, then simmer gently. The sauce is ready to reunite with the chicken when it has begun to thicken.

Timing and texture

The chicken browns for 6–8 minutes, followed by short stages for the shallot, herbs and wine. Keep an eye on the pan during these steps, as the garlic and wine can reduce quickly.

After the chicken goes back in, simmer only until it is heated through and the sauce has thickened. Serve promptly while the sauce is smooth and the cutlets are warm.

What to serve alongside

A simple green vegetable, such as steamed green beans or broccoli, provides a fresh contrast to the creamy sauce. Add boiled or mashed potatoes, rice or crusty bread if you would like something to catch the sauce.

Finish with the fresh parsley just before serving. Keep the accompaniments simply seasoned so the mustard and herbs remain the focus.

Recipe notes & tips

• Cut the chicken into four pieces of similar thickness so they cook more evenly.
• Use a pan large enough to brown the chicken without crowding the cutlets.
• Keep the heat moderate while cooking the garlic to prevent it from catching.
• Scrape up the browned bits as the wine deglazes the pan.
• Lower the heat before adding the cream and keep the sauce at a gentle simmer.
• Chop the parsley shortly before serving for a fresh garnish.

Variations

• Herb swap: Use another finely chopped soft herb in place of one of the listed herbs.
• Sharper sauce: Add a little extra wholegrain mustard to taste.
• More vegetables: Serve with extra green beans or broccoli on the side.
• Wine-free: Replace the white wine with additional chicken stock.
• Smooth sauce: Use a stick blender to blend the sauce before returning the chicken to the pan.

Common mistakes to avoid

• Uneven cutlets: Slice the breasts into similarly thick fillets so some pieces do not dry out while others cook.
• Crowded pan: Brown the chicken in batches if the pieces do not fit with room around them.
• Burnt garlic: Add it after the shallot softens and cook it for only 1 minute.
• Rushed deglazing: Let the wine simmer for a couple of minutes before adding the stock.
• Boiling cream: Reduce the heat before stirring in the cream and simmer gently.
• Overcooked chicken: Return the cutlets to the pan only for the final few minutes, just until heated through.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a covered pan over a low heat, adding a splash of stock or water if the sauce has thickened; avoid bringing it to a vigorous boil.

Frequently asked questions