700 g / 1.4 lb chicken thigh fillets, skinless boneless (4-6 pieces) (or 2 large breasts, split in half and pounded to 1cm/0.8in thick)
1 1/2 tbsp olive oil
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
Creamy Mustard Sauce
1/2 cup thickened/heavy cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1-2 tbsp water, as needed
Optional Herbs
2 tsp fresh tarragon, finely chopped
2 tsp parsley, finely chopped
Directions
Sprinkle chicken with salt and pepper. Heat oil in a pan that is NOT non-stick over medium high. Cook 4 min first side, 3 min second side, then remove onto a plate to rest. (Breast: 2 min each side on high.)
Scrape out and discard loose black bits, then return the pan to medium heat. Add cream, both mustards, salt and pepper. Stir until the mustard is dissolved; once the sauce is hot it is ready (it should be a bit thickened). Loosen with water if needed. Stir in the herbs if using. Serve the sauce over the chicken.
The tarragon elevates this to company-worthy, giving it a French restaurant-y flavour, but it is great without the fresh herbs too. Use a pan that is not non-stick so you get golden bits stuck to the pan ("fond") that dissolve into the sauce for free flavour. From RecipeTin Eats on Instagram.
