Chicken in Creamy Mustard Sauce

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

700g / 1.4 lb chicken thigh fillets (, skinless boneless (4 - 6 pieces, Note 1)

1 1/2 tbsp olive oil

1/2 tsp cooking/kosher salt

1/4 tsp black pepper

1/2 cup thickened/heavy cream

1 tbsp Dijon mustard

1 tbsp whole grain mustard

1/4 tsp cooking/kosher salt

1/4 tsp black pepper

1-2 tbsp water (, as needed)

2 tsp fresh tarragon (, finely chopped (Note 2)

2 tsp parsley (, finely chopped)

Instructions

Season chicken with the salt and pepper.

Sear chicken thighs - Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.

Breast - If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)

Clean pan - Scrape any loose black bits out of the pan and discard.

Make sauce - Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.

Serve - Place chicken on serving plates. Spoon over sauce. Enjoy!

Nutrition

• Calories: 364 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 12 g
• Acides Gras Trans: 0.03 g
• Cholestérol: 200 mg
• Sodium: 683 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0.5 g
• Sucres Totaux: 1 g
• Protéines: 35 g