Chicken in Mustard and Cream Sauce is an easy supper dish. Equally good for impressing friends, feeding the family, or dinner à deux.
Chicken in Mustard and Cream Sauce
Chicken in Mustard and Cream Sauce is a recipe I’ve made since I first started cooking for myself. I used a version of it for my first dinner party and have been making variations for decades:
- Use different meat, such as beef or pork, cut into strips
- Add different herbs – or none
- Worcester Sauce is a tasty addition, especially with some stock if you don’t have any wine
- Use more, or fewer, vegetables.
Really, it’s so versatile that we often have a simple version (see below) as a weekend meal if I want something a bit special.
How to make Chicken in Mustard and Cream Sauce on holiday
Since it’s summer holiday time, this recipe is also nice and easy for a self-catering holiday meal. All the ingredients are easy to find in a supermarket or market and if not, here are some substitutions:
In France, double cream is mostly long-life rather than fresh. That will work equally well in this recipe, but if you can’t find cream at all, crème fraîche is a good substitute.
I definitely prefer Dijon mustard for this type of recipe, but any kind will do. If you buy a jar you will have loads left. It’s fine to bring back by car, or maybe in your hand-luggage – it depends where you’re flying from. Otherwise, you could acquire a couple of sachets from a lunchtime visit to a café (or pub in the UK), if you don’t bring your own from home. If you need to cook GF, make sure the mustard contains wine vinegar, not malt vinegar.
Chicken Breast Mini Fillets
I’ve used mini fillets here because it’s easier, but buying whole chicken breasts and cutting them up works too. You will need to cut 600g chicken into about 12 pieces.
The smaller the better for this recipe, but if they aren’t available just cut up larger mushrooms.
How to cut down the prep time
If you want a minimal-cooking holiday, leave out the mushrooms, onions and pepper. Steam or boil some green beans and have a simple, but delicious, meal.
- Splatter lid – Once again this has saved my kitchen surfaces from being covered in icing sugar. I don’t know why, but in the past year or so icing sugar has become more fly-away. You pour it into a bowl and a cloud floats up and covers the worktop. The splatter lid provides a lid to the mixing bowl with a hole to put the beater(s) through, keeping the ingredients in the bowl
- 5-bladed herb cutting scissors – Useful for cutting the parsley or any other herbs you want to use. Most importantly, they don’t cut your fingers.
If you like this…
…Why don’t you try:
Chicken in Mustard and Cream Sauce
- 1 large onion
- 200 g baby button mushrooms
- 1 large red pepper
- 30 g butter, divided
- 600 g chicken breast, mini fillets are easiest
- 200 ml white wine
- 200 ml double cream
- 1 tablespoon chopped parsley, heaped tbsp (30ml)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon Dijon mustard (15ml)
- Salt and pepper
- Cut the onion in half. Cut each half in 4, then slice into smallish pieces
- Clean and trim the mushrooms. Cut large ones into halves or quarters
- Remove the pith and seeds from the pepper. Chop into small lengths – about 2cm x 1/2 cm/ 1-inch x 1/4 inch
- If using whole chicken breasts, cut them so that you have 12 pieces
For the Chicken in Mustard and Cream Sauce:
- Melt half the butter in a large frying pan on a MEDIUM-HIGH heat and add the mushrooms. Cook for 5 minutes, stirring them aroundThey will quickly absorb the butter, but they'll give it back laterMushrooms need a high-ish heat to get rid of the water in them
- Add the chopped onions and cook, still stirring, for 2-3 minutes. Add the chopped pepper and continue cooking for 3-4 minutes until the pepper has softened
- Remove the vegetables to a dish and keep warm
- Melt the rest of the butter in the pan and once it’s foaming, add the chicken breasts
- Cook the chicken for 4 minutes on each side. Check they're done by cutting into a piece. Remove the chicken and add to the vegetable dish
- Turn the heat to HIGH and add the wine to the frying panBEWARE! – the wine may spit as it hits the hot pan
- Scrape around the pan with a spatula to release all the meat juices
- Boil to reduce the wine by two thirds, i.e. you will have about 60ml left
- Add the cream, parsley, and lemon juice to the pan and bring to the boil for 1 minute
- Add the mustard and stir it in well. Season with salt and pepper to taste
- Add the chicken and vegetables back to the pan and bring back to the boil
- Serve immediately.
EVERYDAY COOKS TIP:
- If using whole chicken breasts, cut them so that you have 12 pieces from 600g