Mustard Chicken is an entree the whole family will love, and it can be on the table in less than 45 minutes. Chicken breasts are seasoned and seared, then a creamy mustard sauce is created using the pan drippings, chicken stock, milk, Dijon mustard and dried herbs. Pop the chicken back into the sauce and simmer until ready. Serve the chicken over rice and smother with the decadent mustard sauce. Enjoy with bread so you can sop up more sauce!
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Instructions
Make the chicken
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts liberally with salt and pepper.
Transfer the chicken to the pan, and sear until browned on both sides. (We aren’t looking to cook it through, so as long as the chicken browns beautifully on both sides, we’re good. This will cook in the sauce later.)
Remove the chicken from the pan. Place on a plate, and set aside.
Make the sauce
Add the butter to the pan and melt.
Measure in the all-purpose flour, mixing into the butter and olive oil mixture.
Stir the mixture into a roux, moving it around the pan constantly for a few minutes until the flour begins to brown just slightly.
Pour in the chicken stock, whisking constantly, then add the milk.
Measure in the Dijon mustard.
Bring the sauce to a simmer, and let thicken. This should take 5-10 minutes tops.
Finish the chicken and the sauce
Add the chicken and whatever drippings are on the plate back into the sauce.
Season with parsley, thyme, rosemary and paprika.
Simmer for 30 minutes, or until the chicken breasts are cooked through.