Chicken in Creamy Mustard Sauce
20 min4
Pan-seared chicken thighs finished with a quick Dijon and whole grain mustard cream sauce, brightened with fresh tarragon and parsley.
| 700 g chicken thigh fillets, skinless boneless | Season chicken with salt & pepper | Heat oil, sear chicken 4 min smooth side, 3 min other side until 72°C / 162°F | Remove chicken to plate, scrape pan clean | Plate chicken, spoon sauce over |
| 1 1/2 tbsp olive oil | ||||
| 1/2 tsp cooking/kosher salt (for chicken) | ||||
| 1/4 tsp black pepper (for chicken) | ||||
| 120 ml thickened/heavy cream | Add cream & mustards, stir until dissolved, scraping up brown bits | Stir in salt, pepper, tarragon & parsley; loosen with water if needed | ||
| 1 tbsp Dijon mustard | ||||
| 1 tbsp whole grain mustard | ||||
| 1/4 tsp cooking/kosher salt (for sauce) | ||||
| 1/4 tsp black pepper (for sauce) | ||||
| 1–2 tbsp water (as needed) | ||||
| 2 tsp fresh tarragon, finely chopped | ||||
| 2 tsp parsley, finely chopped |
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