Description
A delightful dish featuring chicken in a rich, creamy Dijon mustard sauce, perfect for any occasion.
Ingredients
- 1 ounce butter
- 2 tablespoons olive oil
- 6 small skinless and boneless chicken breasts (150g each)
- 1 banana shallot (finely sliced)
- 2 garlic cloves (crushed)
- 300 ml white wine
- 2 tablespoons Dijon mustard
- 300 ml pouring double cream
- Salt to taste
- Freshly ground black pepper to taste
- Few finely snipped chives to garnish
Instructions
- Heat the butter and olive oil in a deep frying pan until melded.
- Season chicken breasts with salt and pepper, then place in the pan.
- Cook over high heat for 3-4 minutes per side until browned, then remove from the pan.
- Add shallots and sauté for 1 minute.
- Add garlic, cover, and reduce heat for 5-10 minutes until shallots are soft.
- Pour in wine, bring to a boil, and reduce for 5 minutes.
- Add mustard and cream, stirring well for 3-4 minutes until sauce thickens.
- Return chicken to the pan with any juices, cover, and simmer for 15 minutes until cooked through.
- Serve topped with sauce and garnished with chives.
Notes
To enhance flavor, brown chicken well and adjust Dijon mustard to taste. For a creamier sauce, add more double cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: British