Chicken in creamy mustard sauce

Name: Chicken in Creamy Mustard Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 Servings
Cuisine: French-inspired / Modern Australian
Ingredients: 2 small chicken breasts (butterflied); 1 tbsp oil; 2 tbsp butter; 2 small shallots (finely diced); 2 garlic cloves (crushed); 1.5 tbsp plain flour; 2 tbsp brandy (optional); 2 tsp Dijon mustard; 2 tsp seeded mustard; 2/3 cup chicken stock; 1 cup heavy cream; 1 tsp dried thyme (chopped); 1/2 tsp each salt and pepper; Chopped parsley (for garnish)

One of my favourite recipes ever (I could drink the sauce, it’s that good!). Pan-seared chicken breasts are smothered in a thick but delicate creamy mustard sauce. This elegant recipe is simple enough for a weeknight but feels special enough for a dinner party.

Ingredients

2 small chicken breasts, butterflied

1 tbsp oil

2 tbsp butter

2 small shallots, finely diced

2 garlic cloves, crushed

1.50 tbsp plain flour

2 tbsp brandy (optional)

2 tsp Dijon mustard

2 tsp seeded mustard

⅔ cup chicken stock

1 cup heavy cream

1 tsp dried thyme, chopped

½ tsp each salt and pepper

chopped parsley, to garnish (optional)

Ingredients

2 small chicken breasts, butterflied

1 tbsp oil

2 tbsp butter

2 small shallots, finely diced

2 garlic cloves, crushed

1.50 tbsp plain flour

2 tbsp brandy (optional)

2 tsp Dijon mustard

2 tsp seeded mustard

⅔ cup chicken stock

1 cup heavy cream

1 tsp dried thyme, chopped

½ tsp each salt and pepper

chopped parsley, to garnish (optional)

Ingredients note

Note: This recipe, unadjusted, makes 2 very generous serving sizes with enough sauce to slather over vegetables and sides, with some still left to mop up with bread. If you’re a fiend for sauce like me, the quantity will be perfect! However if you want smaller portion sizes, this recipe as is with 2 very large chicken breasts could easily feed 4.

Ask your butcher to butterfly the chicken breast for you. Otherwise, slice it in half carefully to get two thinner fillets out of one breast.
The brandy gives a really nice full flavour, but you can substitute it with white wine or white wine vinegar, or omit it entirely.

Directions

1Cook the chicken

1. Season the chicken breast with the salt and pepper.

2. Add the oil to a large saute pan or frying pan, and heat over medium-high heat.

3. When the oil is hot add the chicken and cook, turning every few minutes so it doesn’t burn, until the internal temperate reaches 70°C / 160°F (the chicken will continue cooking while it rests, and you’ll return it to the pan later to warm it through).

Tip: The oil is hot enough when it sizzles on contact with the chicken.

4. Remove the chicken to a plate and cover with foil to keep warm.

2Cook the sauce

1. Turn the heat to medium-low. In the same pan, add the butter and once melted, add the shallots and garlic. Cook, stirring occasionally, until the shallots have softened (about 3 minutes).

2. Add the brandy, stir well, and simmer for 1 minute to allow the alcohol to cook out.

3. Add the flour and both mustards, stir, and cook another 1 minute.

4. Add the stock, cream and thyme. Bring back to a simmer and simmer gently for another 10 minutes.

5. Return the chicken to the pan, garnish with parsley if desired, and cook until it’s warmed through, about 5 minutes.

Serve with vegetables or a side salad, and I personally love this sauce over chips or potatoes as well.

Wine pairing

A rich, oaky white wine really amplifies the creaminess of this dish. I would personally pair a Chardonnay, Marsanne blend (such as a white Côtes du Rhône blend), Viognier or an aged Semillon.

A Champagne or Blanc de Blanc would be a nice pairing for a celebration – the bubbles would provide an interesting contrast to the thick and creamy sauce!