creamy mustard sauce

Recipe video above. Here&#39;s a really quick way to cook chicken thighs or breast in a simple yet elegant creamy mustard sauce. Mustard adds flavour as well as thickening the sauce while tarragon infuses the sauce with elegant aniseed notes, giving it a very restaurant-y flavour. But even if you don&#39;t have fresh tarragon or don&#39;t like it, this is absolutely still worth making. In fact, I&#39;ve probably made it as often without tarragon as I have with!

Chicken in Creamy Mustard Sauce

chicken thigh

olive oil

tsp cooking/kosher salt

tsp black pepper

thickened/heavy cream

Dijon mustard

mustard

water

tsp fresh tarragon (, finely chopped (Note 2))

tsp parsley (, finely chopped)

Season chicken with the salt and pepper.

Sear chicken thighs - Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 65°C/149°F, Note 4). Remove to a plate.

Breast - If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)

Clean pan - Scrape any loose black bits out of the pan and discard.

Make sauce - Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.

Serve - Place chicken on serving plates. Spoon over sauce. Enjoy!

Adding tangy, zesty flavor to your Corned Beef (and other meat dishes) is easy with this creamy Mustard Sauce recipe. Just whisk together a few simple ingredients and it is ready to serve.

Creamy Mustard Sauce for Corned Beef

sour cream

lemon juice

salt

black pepper

garlic powder

Mix the sour cream, dijon mustard, lemon juice, and seasonings together in a small bowl.

Taste and add additional mustard, if desired.

Refrigerate until ready to serve.

 This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce compliments the broccolini perfectly!  

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce

& 1/2 pounds chicken tenderloins (* thawed)

salt and pepper

flour

broccolini (trimmed and sliced in half lengthwise)

water and salt (to blanch broccolini)

olive oil (pluse more if needed)

shallot (or 2 regular, diced)

chicken broth (**)

thyme (fresh,

heavy whipping cream

dijon mustard (or spicy brown mustard)

Preheat your oven to 170 degrees F, or the "keep warm" setting.

Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)

Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.

In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.

Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.

Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.

While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)

Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, and remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.

When the water is boiling, add the broccolini all at once, cover with a lid, and set a timer for 2 minutes.

If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)

Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.

Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.

You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.

This would be great served with salad, bread, roasted potatoes, etc.

Karen, Thank you so much for this recipe. We absolutely loved it. I truly wanted to lick my  plate!!!🙂👍

I used it with a 'no tang' Greek yogurt, and it was fab!!!
Thank you for your recipe, it was a hit!!

So so good.  Try it.  You will be happy you made it.  I. Followed recipe exactly.

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