Creamy French Mustard Chicken

Boneless chicken breasts soaked in a rich, Dijon sauce, simmered with herbs and wine. Midweek dinner has never looked so lush! Spoil yourself and your loved ones with this succulent chicken recipe!

CREAMY FRENCH MUSTARD CHICKEN

When cooked properly, mustard can be an incredibly delicious addition to a number of recipes. Lacking potency, Dijon allows chicken, beef and pork dishes to shine. By throwing a good quality (inexpensive) dry white wine into the mix, you’ll find you are left with some truly impressive flavours. Creamy French mustard chicken is an easy, comforting meal you can throw together at the end of a long day. The whole dish comes together in under 30 minutes, using only one skillet!

HOW TO COOK MUSTARD CHICKEN

French style mustard chicken is normally pan fried without any coating. In saying that, I love dredging them in flour before pan frying to create an incredible outer crust. You can skip this part if you prefer, but the coating does help the chicken to retain its moisture while cooking.

The chicken then gets fried in a butter/oil mixture. If you’ve never done this and have only previously fried your chicken in oil, you don’t know what you’ve been missing! It forms a soft crust, preventing the chicken from burning and creating an even golden sear all over. You’ll be frying your chicken in butter and oil from now on – guaranteed!

HOW TO MAKE FRENCH MUSTARD CHICKEN SAUCE

We prepare our sauce by deglazing the pan and using all of the crispy browned bits left on the bottom of the pan after searing our chicken. This adds incredible flavour to the sauce along with a generous amount of butter, shallots and garlic. A touch of cream is the epic finale! All of those aromatic flavours come together, giving you a pan full of sauce, begging to be devoured.

TIPS

Letting the wine simmer and reduce to at least half of its volume, allows the alcohol to evaporate and enhance the flavour and aroma of our sauce. Allow the sauce to simmer for a good 4-5 minutes once you’ve added your browned chicken breasts back into the pan. The sauce will reduce and thicken thanks to the flour coating! If you’re anything like me and have zero patience, you’ll be tempted to thicken the sauce with flour or cornstarch… but please don’t!

DRY WHITE WINE

People tend to use whatever “cooking wine” they have lying around the house, including half drunk, sometimes months-old bottles of wine. As always, I recommend cooking all of your dishes with a good quality dry wine. If you can’t drink it, don’t cook with it! Anything goes really, from a nice chardonnay to sauv blanc. I personally love a good pinot grigio or pinot gris. It doesn’t need to be an expensive bottle, but one from a good, respectable brand helps. Brown Brothers is my go-to. You then get the added bonus of finishing off your crisp, white wine along with your dinner… just the drink to pair with this rich, mustard chicken recipe. You deserve it! A simple dinner, great for any night of the week; hearty, creamy, indulgent and so good!

WHAT TO SERVE WITH FRENCH MUSTARD CHICKEN

Serve with Creamy Mashed Potatoes, over buttery egg noodles, or even our Buttery Cauliflower Mash with Sautéed Green Beans on the side. Mop up the left over sauce with a piece of our crusty Artisan Bread!