We love this creamy mustard sauce and it seems to become our favorite sauce. It’s very creamy, a bit sour because of the mustard and very easy to make with only a few ingredients.
I made this sauce for the first time when I prepared the Swedish meatballs.We enjoyed it very much and I decided to make a chicken version.
This creamy mustard chicken is absolutely delicious, creamy, a little sour and very easy to make. It’s a quick and easy dinner that is ready in 30 minutes.
Ingredients for creamy mustard chicken:
– 800gr boneless chicken breast
– salt and pepper to taste
For the creamy mustard sauce:
– 200ml heavy cream
– 2 tablespoons Dijon mustard
– 50gr butter
– 50gr flour
– 500ml chicken/beef stock, hot
– salt and pepper to taste
Fresh parsley, dill or spring onions for garnishing.
How to make creamy mustard chicken
Slice the chicken breast into medium pieces. Place the sliced chicken into a lightly oiled not stick skillet. Place the skillet over medium heat and fry the chicken on both sides until golden brown.
Meanwhile prepare the creamy mustard sauce
Melt the butter into a large saucepan. Add the flour, gradually, stirring with a wooden spoon until incorporated.
Continue to cook for 1-2 minutes, stirring constantly.
Add the hot stock, gradually, stirring with the spoon to incorporate. You must obtain a creamy mixture, without lumps.
Continue to cook until the sauce starts to thicken. Add the heavy cream and the Dijon mustard, season with salt and pepper and stir to combine.
Continue to cook until the creamy mustard sauce thickens.
Add the fried chicken, cover with a lid and continue to cook at slow heat for 8-10 minutes.
Remove from heat.
Garnish with fresh parsley, dill or spring onions.
Serve warm with your favorite side dish.
Enjoy!
