Pan-fried chicken breasts – golden and juicy – served in a rich, creamy mustard sauce.
I love one-pan dishes like this: full of flavour and so satisfying.
The creamy mustard sauce is a perfect match for the pan-fried chicken, and it is wonderful with boiled new potatoes and steamed Tenderstem broccoli.
Chicken in creamy mustard sauce can also be served with fried potatoes, root vegetables or similar.
If you would like a fresh salad on the side, I can recommend this Green salad with tomato, cucumber and red onion – click here.
Chicken in Creamy Mustard Sauce
Recipe for pan-fried chicken in a creamy mustard sauce.
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Ingredients
Pan-fried chicken breast
- 4 chicken breasts – approx. 600 g
- 100 ml plain flour
- 25 g butter
- 2-3 tbsp oil
- Salt and pepper
Creamy mustard sauce
- 1 shallot, finely chopped
- 2 cloves garlic, grated or crushed
- 1 tbsp plain flour
- 250 ml cream whipping cream (38% fat) or cooking cream
- 200 ml stock – chicken or vegetable
- 150 ml white wine (can be replaced with stock)
- 2 tbsp wholegrain mustard
- 1 1/2 tbsp Dijon mustard
- 1-2 tsp fresh tarragon, finely chopped
- Salt and pepper
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Method
Pan-fried chicken
- Season the chicken with salt and pepper, then turn the pieces in the flour.
- Melt the butter with the oil in a frying pan and fry the chicken over a medium heat until cooked through and golden on both sides.Set the chicken aside on a plate, covered loosely with a piece of foil.
- Add the shallot and garlic to the same pan and cook gently until the shallot is soft and translucent.*If there is a lot of browned residue in the pan from the chicken, remove it with a spoon or a piece of kitchen paper first.
- Sprinkle the flour over and stir it into the shallots.
- Add the white wine and let it reduce for a couple of minutes.
- Pour in the stock, cream and both mustards, and let the sauce simmer until it thickens.
- Add the tarragon and season to taste with salt and pepper.
- Return the chicken breasts to the sauce and heat through briefly.
- Serve with boiled new potatoes and steamed Tenderstem broccoli, or with fried potatoes, root vegetables or similar.
Nutrition
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Så lækker en ret 🙂
Hej Henriette
Det gør mig så glad at høre – tusind tak fordi du skriver det.
Warm wishes, Dianna
Havde en lille rest tilbage. Tilsatte fint snittet og svitses spidskål. Det var også godt
For pokker hvor smagte det godt . Brugte en grov øl sennep og dijonsennep og de nye danske kartofler skader jo ikke Kan klart anbefales
Hej Bente
Ih hvor dejligt, tusind tak for din besked. 🙂
Warm wishes, Dianna
Kan man brune kyllinge bryst og lave sauce før gæsterne kommer og så komme det sammen før det skal serveres!!
Hej Jette
Det kan du sagtens, men sørg for ikke at overtilberede kødet når det skal varmes op på ny 🙂
Warm wishes, Dianna
Smager rigtigt godt. ♥️ Nemt at lave ♥️
Hej John
Det er jeg virkelig glad for at høre – tusind tak for din besked 🙂
Dbh Dianna
Rigtig lækker opskrift. Igen igen
For at undgå madspild, vil jeg meget gerne have en angivelse om retten er fryseegnet . Det vil være fantastisk godt.
Hej Birgitte
Tusind tak for din besked 🙂
Og retten kan sagtens fryses 🙂
Må se om jeg kan få tilføjet et fryseegnet felt på hjemmesiden 🙂
Dbh Dianna
Igen lækker ret fra dig søde og jeg som elsker kylling nu gemmer jeg opskriften til anden dag
Vh sus