Chicken in Creamy Mustard Sauce
Recipe for pan-fried chicken in a creamy mustard sauce.
Servings 4 servings
Calories 719kcal
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
Instructions
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
Calories: 719kcal | Carbohydrates: 25g | Protein: 53g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 467mg | Potassium: 995mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg