Chicken with mustard sauce

Chicken with mustard sauce


24 people made this

About this recipe: Simple, delicious, and the mustard sauce makes it a nice change.

Sue Williams

Serves: 4 

  • 5 tablespoons plain flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast fillets, cubed
  • 125g butter
  • 1 shallot, chopped
  • 125ml dry vermouth
  • 125ml chicken stock
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grainy mustard
  • 4 tablespoons double cream
  • 1 teaspoon chopped fresh parsley
  • 1 lemon, juice and pulp

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large, resealable plastic bag, mix flour, salt and pepper. Place cubed chicken in the bag and shake to coat.
  2. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Remove chicken from the pan and set aside.
  3. Stir shallot into the frying pan and saute until tender. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard.
  4. Return chicken to the pan and blend in the double cream. Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice and lemon pulp just before serving.

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