Chicken Breast With Mustard Creamy Sauce

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Hardly anyone who can resist tender chicken breasts stewed in cream sauce. In this recipe, we’ll make the sauce even more varied and flavorful by adding two kinds of mustard to it: dried and in grains. This combination is something incredible. And do not worry you will not feel even a drop of mustard spice, it will give only its flavor.

The reason is that the enzyme myrosinase, which is responsible for the bitterness in mustard, is inactivated when it is cooked at high temperatures.

The chicken fillet we first fry in a pan, to get a brown crust and a richer flavor. And then we stew and cook it in a creamy mustard sauce. This gentle heat treatment will keep the chicken fillets juicy and tender. Ideally, use a kitchen thermometer and bring the breasts to a temperature of 65 °C / 150 °F in the middle.

This is enough to keep the breasts juicy while making them safe to eat. If you don’t have a thermometer, it is advisable to keep the breasts a little longer, cut and judge readiness by the color of the meat. In the recipe I give a guideline for cooking time, but you should understand that it may vary depending on the thickness of the piece, the power of the heat, and how much you roasted the breasts in the first step.

⏱ Cooking time — 40 minutes overall. Includes 25 minutes of preparation and cooking + 15 minutes unattended.

🥣 Ingredients

🍽 For 4 portions:

• 2 chicken breasts (about 700 g (1,5 lb) (don’t have? check for chicken breast substitutes)
• 1 onion
• 3 tsp. mustard powder
• 2 garlic cloves
• 1 tsp. mustard grainy
• 50-100 ml (3,4-6,8 tbsp) water
• 100 ml (6,8 tbsp) heavy cream (33% fat)
• 1 tbsp. vegetable oil
• 1 tbsp. chives
• pinch of thyme (dried or fresh sprigs for decoration)

 🔪Step by step Directions

Cut 2 chicken breasts in half into two equal-thickness pieces and transfer to a bowl.

To do this, put the breast on a board, press it with the palm of your hand and cut lengthwise, keeping the knife parallel to the board.

Sprinkle 3 tsp. of mustard powder over the chicken parts. Rub it well on all sides of the chicken. Set aside.

Peel the onion, cut off the tails on both sides. Cut the onion in half and cut it into medium thick half rings. Set aside.

Take 2 cloves of garlic, put a knife on top and hit it with your palm or fist. Now you can peel it easily. Cut the peeled garlic into medium sized cubes, not too coarse or too fine, and put them aside.

Heat a frying pan over medium heat, add neutral vegetable oil, and heat through. Place 2 pieces of chicken breast. Sprinkle with salt.

Fry the chicken fillets for about 2 minutes on each side of the fire until browned. Do not finish cooking, the breasts should be raw on the inside. You can cook them until they are completely cooked later.

The best way to fry chicken breasts is in portions. It is definitely not necessary to cram them into the pan to fry them all at once. So, in all likelihood, they will not have time to seize and begin to release a lot of moisture, due to which you will not get a crust.

Fry the first portion of chicken fillet on both sides, remove from the pan and set aside.

Place the second chicken filet in the pan. Fry on one side, turn over and add chopped onion to the pan with the meat.

Stir the onions while the chicken is frying. When fillets are done, set aside on a plate, leaving the onions in the pan.

My second piece of fillet wasn’t cooked through enough, so I flipped it a little later.

Fry the onion for a couple more minutes until soft and golden. Then add the chopped garlic. Saute for another minute, stirring frequently.

Add 50-100 ml (3,4-6,8 tbsp) of water to the onion and garlic in the pan, mix well. Decaramelize the pan – clean off everything that has had time to fry. This method will make the future sauce richer.

Pour 100 ml (6,8 tbsp) of cream (33% fat) into the mixture, add 1 tsp. mustard with grains, 1 tbsp. chives. Mix all the ingredients well.

Place the chicken fillets in the resulting sauce in the pan. Bring to a boil, cover the pan with foil. Turn the heat down to low and leave for 12-15 minutes.

After the time has passed, remove the foil, check the temperature of the chicken fillets with a thermometer (if you do not have a thermometer, it is better to keep a couple of minutes longer) and transfer the chicken to a dish. If the sauce seems a bit runny, you can boil it down a little more by simmering for a few minutes.

Transfer chicken fillets to plates, pour sauce, sprinkle with thyme and serve with your favorite side dish.