French Mustard Chicken (Printable View)
Tender chicken in a creamy Dijon and wholegrain mustard sauce with tarragon and garlic; ready in 50 minutes.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ Dairy
02 - ¾ cup heavy cream
→ Pantry
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon wholegrain mustard
05 - 2 tablespoons olive oil
06 - 1 teaspoon honey
07 - ½ cup chicken stock
→ Vegetables & Aromatics
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Herbs & Seasoning
10 - 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish
# How to Prepare:
01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the pan and set aside on a plate.
03 - In the same skillet, add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Reduce heat to medium. Stir in the Dijon and wholegrain mustards, mixing thoroughly with the onion and garlic until well combined.
05 - Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
06 - Stir in the heavy cream and honey until the sauce is smooth and homogeneous. Return the seared chicken breasts to the skillet, spooning the sauce over the top.
07 - Simmer uncovered for 15 to 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened to a creamy consistency.
08 - Stir in the chopped tarragon, adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.
# Expert Suggestions:
01 -
- The sauce tastes like something from a French bistro but comes together with ingredients you probably already have.
- It reheats brilliantly, making it the rare elegant dish that is also excellent the next day.
02 -
- Do not rush the sear on the chicken because those browned bits on the pan are where half the sauce flavor comes from.
- Simmering uncovered is essential because covering the pan will thin the sauce and it will never reach that gorgeous coating consistency.
03 -
- Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute and the meat stays tender.
- Always taste your mustard before measuring because Dijon varies wildly in heat between brands and you want to adjust accordingly.