Chicken with a mustard cream sauce
Cooking/preparation time: 40 minutes
Chicken in a mustard cream sauce is a classic French dish and a firm favourite in our household. Here's a quick and easy recipe to follow, we hope you enjoy it as much as us. If you really want to push the boat out, there is a more elaborate version, so let us know if you'd like details.
4 chicken breasts (with skins on)
1 pot of small single cream (150ml)
½ pint chicken stock
1 teaspoon of Dijon mustard
1 teaspoon of wholegrain mustard
½ glass of white wine
salt & pepper
1 tablespoon of olive oil
1 shallot (coarsely chopped)
1 clove of garlic (crushed)
1 sprig of fresh thyme
1 knob of butter
In a small saucepan, gently sauteé the garlic and shallots in a knob of butter for about 2-3 minutes until translucent.
Pour in white wine and allow to reduce by half.
Pour in stock and add the sprig of thyme and allow to reduce by half. Strain through a sieve into a bowl and then pour this back into the saucepan set aside.
Whilst the stock is reducing, rub a little olive oil on the chicken breasts and place under the hot grill, skin side up. When the skin starts to bubble - remove the chicken breasts and turn the heat to medium.
Season the chicken skin with salt and pepper and place back under the grill (skin side up), allow to cook for 4-5 minutes.
Take the chicken out and turn it over and drizzle a little oil over the chicken with a bit of seasoning, cook for a further 5-6 minutes.
Check to see if the chicken is cooked (it should feel firm and if in doubt cook for a few more minutes).
Leave the chicken to rest on the carving board - loosely cover with tin foil.
Get your cream into a bowl and add both the mustards - mix well and then pour this into the reduced stock and wine. Bring back to boil and allow to cook until you have a creamy sauce - check for seasoning to taste.
To finish, carve the chicken into 3 pieces and arrange on plates.
Pour over the mustard cream sauce.
Serve with seasonal vegetables and a good glass of Bourgogne Rouge. The vibrant and tangy berry fruits of this pinot works really well with the richness of the sauce. Other reds that would work equally well would be red wines from the Rhone Valley or the Loire Valley.
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