Chicken in Creamy Mustard Sauce

Very few ingredients needed and tastes phenomenal…

I am so glad this week went by quite fast as we had a long weekend. On Monday we celebrated Thanksgiving at 360 The restaurant at the CN Tower with friends. The restaurant kept rotating and it completed one rotation in 72 minutes, we were able to get a 360 panoramic view and each time we enjoyed different backgrounds. It was such a magnificent dining experience, I’ve uploaded the pictures of the food we had in my Dinner365.com website. Here is the picture of the CN Tower, which is the tallest tower in the world.

I’ve not been cooking anything exciting this week as I was more tempted to make quick fix meals. Well, did I say not exciting? Isn’t cooking quick fix meals exciting than other meals? Yes it is and I adore how some dishes can be made in a breeze yet it tastes incredible. Here is one such dish I had made a few days ago, this can be made in very less time with a very few ingredients. You just have to pan fry the chicken till it turns slightly browned and then make a creamy sauce which takes less than 3 minutes. Pour the sauce over the chicken and serve along with your favorite salad or sides.

I adopted this recipe from MarthaStewart website.

Chicken in creamy mustard sauce

Ingredients:

• Chicken breasts, boneless, halved- 2-3 breasts
• Ground pepper- 1 tsp
• Salt- to taste
• Olive oil- 3 tbsp

For making sauce:

• Chicken stock- 1/2 cup
• Cream or milk- 1/4 cup
• Dijon Mustard- 1 1/2 tbsp
• Corn starch- 1/2 tbsp dissolved in 1 tbsp cold water
• Oregano, dried or fresh- 1- 2 tsp

Instruction

1. Sprinkle ground pepper and salt over the halved chicken breasts.
2. Place a non-stick pan or skillet over medium heat, add olive oil to the pan.
3. Place the chicken over the oil and pan fry the chicken till both the sides turn golden in color and has cooked well inside.
4. You could lower the heat while pan frying to avoid the chicken from turning too brown.
5. Run a fork into the middle of the chicken to check whether the inside has cooked well.
6. Remove from the oil and place the chicken on a plate.
7. If you have another batch of chicken, add more oil to the pan and pan fry the chicken.
8. In the same pan used for pan frying the chicken, add the chicken stock and combine well.
9. Let the stock come to a slight boil, add cream to it and stir it.
10. Add dried oregano, combine well.
11. Add mustard and stir it thoroughly into the sauce.
12. Let the sauce come to a slight boil.
13. Add the cornstarch combined in cold water to the sauce while stirring it.
14. Let the sauce thicken, remove from the heat.
15. Place the pan fried chicken on a plate, pour the sauce over the chicken, if you want sprinkle some dried oregano and serve with your favorite salad or side.

Chicken in Creamy Mustard Sauce

 

Print

Ingredients

• Chicken breasts, boneless, halved- 2-3 breasts
• Ground pepper- 1 tsp
• Salt- to taste
• Olive oil- 3 tbsp

For making sauce

• Chicken stock- ½ cup
• Cream or milk- ¼ cup
• Dijon Mustard- 1½ tbsp
• Corn starch- ½ tbsp dissolved in 1 tbsp cold water
• Oregano, dried or fresh- 1- 2 tsp

Instructions

1. Sprinkle ground pepper and salt over the halved chicken breasts.
2. Place a non-stick pan or skillet over medium heat, add olive oil to the pan.
3. Place the chicken over the oil and pan fry the chicken till both the sides turn golden in color and has cooked well inside.
4. You could lower the heat while pan frying to avoid the chicken from turning too brown.
5. Run a fork into the middle of the chicken to check whether the inside has cooked well.
6. Remove from the oil and place the chicken on a plate.
7. If you have another batch of chicken, add more oil to the pan and pan fry the chicken.
8. In the same pan used for pan frying the chicken, add the chicken stock and combine well.
9. Let the stock come to a slight boil, add cream to it and stir it.
10. Add dried oregano, combine well.
11. Add mustard and stir it thoroughly into the sauce.
12. Let the sauce come to a slight boil.
13. Add the cornstarch combined in cold water to the sauce while stirring it.
14. Let the sauce thicken, remove from the heat.
15. Place the pan fried chicken on a plate, pour the sauce over the chicken, if you want sprinkle some dried oregano and serve with your favorite salad or side.

3.2.1682