Chicken with Mustard Cream Sauce

Ingredients

• 2 largepotatoes
• 240 ml (1 cup), or as neededmilk
• 3 tbspbutter
• to tastesalt
• to tastewhite pepper powder
• a pinchnutmeg powder
• 2boneless chicken breasts
• 2 tbspoil
• 1 tbspbutter
• 2 cloves, finely choppedgarlic
• 120 ml (1/2 cup)cream
• 2 tspmustard sauce
• 240 ml (1 cup)white wine or water
• to tastesalt
• to tastepepper
• 2 tbsp, finely choppedparsley
• 1 large, cut into roundscarrot
• 10, cut into long piecesgreen beans
• 1 tspbutter

Instructions

1. 1

   Cook the potatoes

   Peel and chop the potatoes, put them in a saucepan and cover with water. Season with salt and cook until completely tender. Drain, return them to the pan and mash well. Add the butter, milk, salt and white pepper to taste, and a pinch of nutmeg. Fold gently until smooth, then set aside.

2. 2

   Prepare the vegetables

   Boil the carrots and green beans in salted water for 4 to 5 minutes. Drain, toss with a knob of butter and set aside.

3. 3

   Cook the chicken

   Slice each chicken breast in half through the middle and season with salt and pepper. Heat the oil in a pan and cook the chicken over medium-high heat for 3 to 4 minutes. Transfer to a plate and keep warm.

4. 4

   Fry the garlic

   In the same pan, add the butter and garlic. Fry for 1 minute.

5. 5

   Deglaze the pan

   Pour in the white wine or water and scrape up the browned bits from the pan. Add the mustard and mix well.

6. 6

   Finish the sauce

   Add the cream, salt and pepper, then stir to combine. Return the chicken to the pan and simmer for 1 minute.

7. 7

   Plate the meal

   Spoon mashed potatoes onto each plate, add a couple of chicken pieces and spoon the sauce over them. Arrange the vegetables alongside.

8. 8

   Serve immediately

   Serve the plated chicken, potatoes and vegetables straight away.

What is chicken with mustard cream sauce?

This American-style plate pairs chicken with a creamy, mustard-flavoured pan sauce, mashed potatoes and simple buttered vegetables. It brings together familiar comfort-food sides and a sauce made in the same pan as the chicken.

The method is practical: the browned bits left after cooking the chicken add flavour when loosened with wine or water. Mustard gives the cream sauce a savoury edge, while parsley adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1060 calories, 46g protein, 51g carbs, 79g fat.

The potatoes and milk provide most of the carbohydrates, while the chicken contributes much of the protein. Butter, oil and cream supply most of the fat; serve the vegetables generously alongside, or add extra non-starchy vegetables if you want to balance the rich sauce.

Choosing the ingredients

Potatoes: starchy varieties mash readily into a soft, smooth base. Cut them into similar-sized pieces so they cook at roughly the same pace.

Chicken: boneless breasts cook quickly once split through the middle. Try to make the pieces a similar thickness for more even cooking.

Mustard and cream: mustard sauce brings the distinctive tang, while cream softens it into a rich coating. Use wine for a more aromatic pan sauce or water for a simple alternative.

Getting smooth mashed potatoes

Drain well: excess cooking water can leave the mash loose. Return the potatoes to the warm pan before mashing, as the recipe directs.

Add gradually: start with some of the milk, then add more as needed while folding in the butter. Stop when the mash is smooth and soft rather than runny.

Building the pan sauce

Deglaze thoroughly: after frying the garlic, pour in the wine or water and scrape the base of the pan to loosen the browned residue. This gives the sauce the flavour left behind by the chicken.

Gentle simmer: once the cream is mixed in, return the chicken and simmer for 1 minute. Keep the heat controlled so the sauce warms through without boiling vigorously.

Checking chicken and vegetables

Chicken: the recipe cooks the pieces for 3 to 4 minutes over medium-high heat, then returns them to the sauce for a 1-minute simmer. The exact time depends on their thickness; check that the thickest part is cooked through before serving.

Vegetables: boil the carrot and beans for 4 to 5 minutes, then drain and toss with butter. They should be tender while still holding their shape.

Timing and serving

The potatoes and vegetables can be prepared while you organise the chicken and sauce. Keep the mash covered after making it, and keep the cooked chicken warm on its plate as the method specifies.

Serve with the sauce spooned over the chicken and the potatoes and vegetables alongside. The mash is useful for catching any extra sauce on the plate.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they become tender at a similar time.
• Add the milk to the mash gradually and stop when it reaches your preferred consistency.
• Keep the chicken pieces similar in thickness to help them cook evenly.
• Scrape the base of the pan well when adding the wine or water.
• Taste the sauce after adding the cream and adjust the salt and pepper before serving.

Variations

• Use water: choose it instead of wine for a simpler-tasting pan sauce.
• Add extra herbs: sprinkle in more chopped parsley when plating for a stronger fresh-herb note.
• Change the mustard: use a different mustard sauce to adjust the sharpness and texture.
• Swap the vegetables: serve other quick-cooking vegetables in place of the carrots and beans.
• Make a chunkier mash: mash the potatoes less if you prefer a less smooth texture.

Common mistakes to avoid

• Uneven potato pieces: they cook at different rates; cut them into similar-sized chunks.
• Watery mash: drain the potatoes thoroughly before returning them to the pan.
• Too much milk at once: the mash can become loose; add it gradually.
• Skipping the pan scrape: browned bits stay behind; loosen them with the wine or water.
• Boiling the cream sauce hard: it can lose its smooth texture; keep it to a gentle simmer.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, adding a small splash of water if the sauce has thickened; the mash and vegetables can be reheated alongside.

Frequently asked questions