Creamy Mustard Chicken 🇫🇷

What's not to like about the French style creamy mustard chicken?  Chicken breasts are panfried until lightly brown on both sides, then dressed in a luxurious cream sauce flavoured with Dijon mustard, garlic, herbs and white wine.  I use chicken tenderloins which are strips of meat located on either side of the breastbone just under the breast meat.  If they are not available, slice whole chicken breast horizontally in half or flatten them with a mallet so they cook quickly and evenly in the pan.  To indulge, serve each piece of chicken with a generous amount of sauce.  I like them on a bed of mashed potatoes or sweet potatoes.

Serves 2-3

INGREDIENTS

• 400g / 14 oz boneless and skinless chicken breasts or tenderloins
• ½ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 2 tablespoons plain four
• 1 tablespoon olive oil

For the mustard sauce:

• 1 tablespoon butter
• 1 brown shallot, finely sliced
• 2 cloves garlic, finely chopped
• ½ cup dry white wine
• 1 tablespoon Dijon mustard
• ½ cup chicken stock 
• ½ teaspoon dried thyme
• ½ teaspoon fresh tarragon leaves, finely chopped (optional)
• ½ cup thickened cream
• sea salt and freshly ground black pepper, to taste

METHOD

1. If you are not using chicken tenderloins, slice each breast horizontally in half or pound each breast between two sheets of plastic wrap with a mallet to about 1 cm / ½" thick.
2. Season chicken with salt and pepper.  Coat them lightly in flour and shake off the excess.
3. Heat oil in a large frying pan on medium high until hot.  Add chicken and fry until lightly brown on each side and just cooked through, about 2-3 minutes each side, depending on the thickness of the breasts.  Remove and set aside.
4. In the same pan, heat butter on medium.  Sauté shallots for 1-2 minutes until soft, then add the garlic and cook for another 30 seconds.
5. Add the wine to deglaze the pan, scraping up any browned bits from bottom and side of pan.  Let the liquid simmer for 1 minute to reduce slightly.  
6. Stir in the mustard, chicken stock, thyme and tarragon if using.  Bring to a boil, then reduce heat to low.  Stir in cream and let the sauce simmer for 2-3 minutes until it begins to thicken.
7. Transfer the chicken back into the pan.  Simmer gently until chicken is heated through, about 1-2 minutes.  Have a taste of the sauce and season with more salt and pepper if necessary.
8. Serve chicken with sauce on top.