About this recipe:These chicken breasts are served with an irresistibly creamy Dijon sauce that is deceptively simple to make.
4 skinless, boneless chicken breast fillets
3 tablespoons butter
2 tablespoons plain flour
250ml chicken stock
60ml double cream
2 tablespoons Dijon mustard
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Method Prep:5min › Cook:40min › Ready in:45min
In a large frying pan, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear. Remove from pan and place on a warm oven-proof platter.
Preheat oven to 100 C / Gas mark 1/4.
Stir flour into pan dripping. Add stock and de-glaze pan by stirring vigourously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!