Chicken in Mustard Cream Sauce

My friends and I went to this beautiful restaurant in Bangalore, 100Ft Boutique and they served a lovely Chicken in Mustard Cream sauce. I was hooked and had to try to replicate the recipe at home. So after scrounging the net for about an hour I realized that Mustard Cream Sauce is a classic recipe that every culinary student will learn sometime in their career. So my learning begins now. The recipe called for Chicken breasts but I used some drumsticks as well. I also used a mix of both white wine and chicken stock. I served the chicken with carrot shavings and mashed potatoes. If I must say, it turned out pretty darned good. Maybe I’ll try the sauce over some grilled fish next time… Sublime!


Chicken in Mustard Cream Sauce

What you need:
4 Chicken Breasts
½ tsp Salt
½ tsp Pepper
¼ tsp Cayenne pepper powder
Flour for dredging
1 cup dry White wine/ Chicken stock
¼ cup chopped Shallots
2 tsp Oil
2 cups Cream
¼ cup Dijon Mustard
½ tsp Salt
¼ tsp Cayenne pepper powder
2 tsp chopped fresh tarragon

What to do:
Mix flour, salt, pepper and Cayenne in a zip lock bag. Add Chicken pieces and shake well to coat all the pieces. Take them out and place on a wire rack in the refrigerator for about 20 mins.

In a large skillet, heat oil over medium-high heat. Add chicken; sauté until cooked through, 10-12 mins. Transfer to a plate, keep warm.

Heat oil in a saucepan, add shallots and sauté until translucent. Add wine/stock and bring to a boil and cook until reduces to half. About 2 mins. Whisk in cream, mustard, salt, cayenne and tarragon. Cook, whisking, until thickened, about 2 mins.

Pour any accumulated chicken juices into the sauce. Right before serving drizzle cream sauce over chicken.