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Chicken in Mustard and Cream Sauce with mushrooms and red pepper on a white plate with a wedge of lemon.
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Chicken in Mustard and Cream Sauce

Chicken in Mustard and Cream Sauce is a quick and easy supper dish for family, friends or just the two of you for a special meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 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 tablespoon (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon Dijon mustard (15ml)
  • Salt and pepper

Equipment

5-bladed herb cutting scissors
Large frying pan

Instructions

Preparation:

  • 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 ½ cm/ 1-inch x ¼ 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 around
    They will quickly absorb the butter, but they'll give it back later
    Mushrooms 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 pan
    BEWARE! - 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.

Notes

EVERYDAY COOKS TIP:

  • If using whole chicken breasts, cut them so that you have 12 pieces from 600g