Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken in creamy mustard sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken in creamy mustard sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken in creamy mustard sauce is something which I have loved my entire life.

Free UK Delivery on Eligible Orders Chicken in creamy mustard sauce. This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot. Sauteed Chicken in Mustard-Cream Sauce; Sauteed Chicken in Mustard-Cream Sauce. Allow the mixture to come to a simmer, then whisk in the mustard and heavy cream.

To begin with this particular recipe, we must prepare a few components. You can have chicken in creamy mustard sauce using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken in creamy mustard sauce:

1. Get 6 chicken thighs, bone-in and skin-on
2. Prepare 1 shallot, finely chopped
3. Make ready 2 cloves garlic, minced
4. Prepare 1/4 cup brandy
5. Make ready 1 cup chicken stock
6. Prepare 1 cup heavy cream
7. Get 1 tbsp Dijon mustard
8. Get 1 cup frozen peas
9. Take 1 tbsp fresh tarragon, chopped

Turn the heat to low, then add the heavy cream and butter. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. Season chicken breasts with salt and pepper.

Steps to make Chicken in creamy mustard sauce:

1. Add 2 tbsp butter to a large pan on medium-high heat. Season the chicken thighs with salt and pepper, then fry them for 5 minutes per side, skin-side first, until golden brown. Remove the chicken to a plate and set aside.
2. Remove all but a few tbsp oil from the pan and turn the heat down to medium. Add the shallot and garlic and fry gently for 1 minute before pouring in the brandy. Simmer for about 2 minutes until most of the liquid has boiled off. Add the chicken stock and heavy cream, plus a pinch of salt and a few grinds of black pepper. Whisk in the mustard. Return the chicken and any juices to the pan, skin-side up, and simmer for 20 to 25 minutes until the meat is cooked.
3. Remove the chicken to a plate and cover with foil to keep warm. Turn the pan back up to medium-high and simmer for 3 to 4 minutes until the sauce is thickened and reduced by about half. Stir in the peas. Let them warm through for a minute, then finish with a sprinkle of tarragon. Serve the chicken with a generous coating of sauce.

Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. Season chicken breasts with salt and pepper. Transfer to a plate and keep warm. Pour chicken broth into hot skillet. Whisk in the cream, mustard and tarragon or oregano.

So that’s going to wrap it up with this special food chicken in creamy mustard sauce recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!