Chicken with Whole Grain Mustard Cream Sauce
This whole grain mustard cream sauce pairs so well with chicken
Servings: 4 people
Ingredients
For the Marinade
To Finish
- 1 medium onion
- 1 cup heavy cream
- 2 - 3 tablespoons whole grain mustard to taste
- 1 cup white wine
Instructions
Prep the Chicken
- Pat chicken breasts dry. Season both sides with salt and pepper. Optional: lightly pound for even thickness.
Sear the Chicken
- Heat oil (and a little butter if desired) in a skillet over medium-high heat.
- Add the chicken and cook for 4–5 minutes per side, until golden brown.
- Remove and set aside.
Build the Base
- Lower heat to medium. Add shallots or garlic if using. Cook briefly until fragrant.
Deglaze the Pan
- Add a splash of white wine or chicken stock. Scrape up the browned bits.
Make the Sauce
- Stir in chicken stock, then add whole grain mustard.
- Add cream and bring to a gentle simmer.
Reduce & Balance
- Let the sauce simmer until slightly thickened, 3–5 minutes. Taste and adjust seasoning.
Finish the Chicken
- Return chicken to the pan. Spoon sauce over the top.
- Simmer gently until cooked through.
Serve
- Plate the chicken and spoon the sauce generously over it. Garnish with herbs if desired.
Notes
UPDATE - A reader commented that the three tablespoons of mustard were too much, so I'm suggesting you start with two tablespoons, taste, and adjust. Just like hot pepper, some people like more and some like less, so adapt this and every recipe to your preferences.