In seasonMain course
Mustard Chicken with Mushrooms
Tender chicken in a creamy mustard sauce with mushrooms and tarragon.
- Total time
- 40 min
- Prep
- 10 min
- Cook
- 30 min
Ingredients
For 2 servings
- 300 gchicken breast, skinless
- 200 gmushrooms
- 2shallots
- ¼chicken stock cube
- 150 mlwater
- 10 gmustard
- 60 gcream
- 2 tsptarragon, fresh, chopped
- 10 mlolive oil
- salt, to taste
- black pepper, to taste
Method
Step 1
Thinly slice the shallots and cleaned mushrooms. Pat the chicken dry with paper towels.
Step 2
Heat half the oil in a deep skillet over medium-high heat. Brown the chicken for 3 minutes per side, then set aside on a plate, even though the center is still raw.
6 min
Step 3
Cook the shallots in the remaining oil over medium heat for 3 minutes, until translucent.
3 min
Step 4
Add the mushrooms and cook, stirring, for 6 minutes, until most of their liquid has evaporated.
6 min
Step 5
Add the water and crumbled bouillon cube, then return the chicken and its juices to the skillet. Cover and simmer for 12 to 15 minutes, until the thickest part is opaque throughout with no pink flesh.
15 min
Step 6
Transfer the chicken to a clean plate and stir the cream, mustard, and tarragon into the sauce. Warm gently for 1 minute until smooth, then taste before adding salt and pepper.
1 min
Step 7
Spoon the mushroom sauce over the chicken and serve immediately while the sauce is still fluid.
