Empty My Fridge
Creamy Garlic Mustard Chicken
Ingredients
- Olive oil2 tbsp
- Chicken breast · halved2–3
- Onion powder1 ½ tsp
- Garlic powder1 ½ tsp
- Butter1 tbsp
- Salt
- Black pepper
- Onion · diced1
- Garlic · grated6
- Vegetable broth½ cups
- Dijon mustard1 ½ tbsp
- Wholegrain mustard1 tbsp
- Cream1 cup
- Thyme · chopped5 g
- Parsley · roughly chopped5 g
- Tarragon3 g
Instructions
- Put the chicken breast pieces in a bowl with the onion powder, garlic powder, salt and pepper, and mix to coat.
- Heat a medium-high pan with the olive oil and sear the chicken for 3 1/2 minutes per side. Take it out and set it aside.
- In the same pan over medium-high heat, add the olive oil and diced onion and sauté for 5 minutes, stirring often. Add the grated garlic and cook for 1 minute, stirring constantly. Season to taste.
- Pour in the wine or stock and bring to a boil. Stir well and reduce for 2 minutes, or until the liquid is reduced by half. Add both mustards, stir and cook for 1 minute. Check the seasoning.
- Add the cream and bring to a simmer. Lower the heat and cook for 6 to 8 minutes, until reduced and thickened. Return the chicken to the pan with the thyme, parsley and tarragon and cook for 1 minute. Adjust the seasoning and remove from the heat.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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