Chicken in Creamy Mustard Sauce

Ingredients

• 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.