Creamy Garlic Mustard Chicken

Here’s The Recipe

Ingredients - 

Chicken & Seasoning - 

1 Tbsp (20ml) - Olive Oil 
2-3 - Chicken Breast, Butterflied & Halved
1 1/2 tsp (4g) - Onion Powder 
1 1/2 tsp (4g) - Garlic Powder 
1 Tbsp (14g) - Unsalted Butter 
Salt & Pepper  

Creamy Mustard Sauce - 

1 Tbsp (20ml) - Olive Oil 
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Grated 
1/2 Cup (125ml) - Wine or Chicken or Vegetable Stock (Alcohol Substitute)
1 1/2 Tbsp (30g) - Dijon Mustard
1 Tbsp (20g) - Wholegrain Mustard
1 Cup (250ml) - Thickened Cream
5g (0.2oz) - Fresh Thyme, Picked & Chopped 
5g (0.2oz) - Fresh Parsley, Roughly Chopped 
3g (0.1oz) - Fresh Tarragon, Picked 
Seasoning To Taste

Method - 

Add the chicken breast fillets to a mixing bowl. Add onion powder, garlic powder, salt and pepper. Mix to combine. 

Heat a medium-high pan, add olive oil, and sear the chicken for 3 1/2 minutes on each side. Remove from the pan and set aside. 

In the same pan over medium-high heat, add the olive oil and onion and sauté for 5 minutes, mixing regularly. Add garlic and cook for 1 minute, mixing constantly. Season to taste.

Pour in the wine or stock and bring to a boil. Once boiling, mix well and reduce for 2 minutes or until reduced by 1/2. Add in both mustards and mix, cooking for 1 minute. Check seasoning. 

Add the cream, bring to a simmer, reduce the heat to low and cook for 6-8 minutes or until reduced and thickened. Add the cooked chicken, thyme, parsley and tarragon and cook for 1 minute. Check and adjust seasoning. Remove from heat. 

Serve the creamy mustard chicken on a bed of mash, garnish with parsley and cracked black pepper. Dig in. 

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