Chicken Breast in Creamy Mustard Sauce

Ingredients

• 500 g (about 1.1 lb) boneless chicken breast, cut into cubes or strips
• 1 small onion, chopped (about 80 g / 3 oz)
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons mustard (Dijon or yellow)
• 200 ml heavy cream (about 3/4 cup)
• 100 ml water or chicken broth (about 1/3 cup)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped chives (green onion) to finish
• 1 teaspoon lemon juice (optional, to balance)

Instructions

1. Season the chicken breast with salt and black pepper. Set aside for 5 minutes.
2. Heat the butter and olive oil in a large skillet over medium heat. Brown the chicken pieces for 3–4 minutes, stirring until seared; remove and set aside.
3. In the same skillet, add the chopped onion and sauté for 2–3 minutes until translucent. Add the garlic and cook for another 30 seconds.
4. Add the mustard and mix well with the onion and garlic, scraping the pan bottom to incorporate the browned bits.
5. Return the chicken to the skillet, add the water (or broth) and let cook for 3–4 minutes to slightly reduce the liquid.
6. Lower the heat, stir in the heavy cream and warm gently without boiling vigorously for 2 minutes until the sauce is velvety. Adjust salt and, if using, add the lemon juice.
7. Turn off the heat, sprinkle the chives on top and serve immediately with white rice, mashed potatoes or sautéed vegetables.

Tips

• Use Dijon mustard for a more complex flavor; yellow mustard works and gives a milder sauce.
• Do not let the heavy cream boil hard after adding it to prevent curdling; keep the heat low.
• For a thicker sauce, dissolve 1 teaspoon cornstarch in 1 tablespoon water and stir it into the hot sauce at the end.

Variations

• Add 1 tablespoon honey with the mustard for a sweet-and-tangy touch.
• Stir in 100 g (about 3.5 oz) sliced mushrooms to the sauté for a heartier sauce.
• Replace the water with 100 ml (about 1/3 cup) white wine for extra aroma (cook 2 minutes to evaporate the alcohol).

FAQ