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 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.
Cut the chicken breasts in half into equal-thickness pieces. Rub each piece on all sides with mustard powder.
Peel the onion and cut it into half rings.Peel the garlic cloves and cut into medium sized pieces.
Heat a pan, pour oil and put 2 pieces of chicken, salt and fry for 2 minutes on each side. Remove from the pan.
Place the remaining 2 fillets, fry one side, flip, and add the sliced onions. Cook for a couple of minutes, until the chicken is browned, stirring the onions in the meantime. Remove the fried fillets and fry the onions, stirring for a couple of minutes until golden and soft. Add the garlic and fry for a minute, pour in the water, decaramelize the pan and pour in the cream, add the mustard in grains and chives. Stir to combine.
Place the chicken fillets back into the pan. Bring sauce to a boil, cover with foil (or lid), turn heat down to low and let stand for 12-15 minutes.
Transfer the finished chicken fillets to a platter, pour the sauce over them, and serve with your favorite side dish.