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Creamy Mustard Chicken

A community recipe by louboo1

Not tested or verified by Nigella.com

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Introduction

A creamy french inspired dish that goes lovely with broccoli and dauphinois potatoes.

Ingredients

Serves: 4

Metric Cups

4 large chicken breasts
1 medium onion cut into rings
25 grams mushrooms
200 millilitres chicken stock
1 clove garlic minced
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
2 splashes of double cream
2 splashes of white wine

4 large chicken breasts
1 medium onion cut into rings
⅞ ounce mushrooms
7 fluid ounces chicken broth
1 clove garlic minced
1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
2 splashes of heavy cream
2 splashes of white wine

Method

Creamy Mustard Chicken is a community recipe submitted by louboo1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180ºC/Gas mark 4. Place the chicken breasts in foil with a couple of rings of onion and salt and pepper in the oven.
In a dutch oven saute the mushrooms and onion in a little olive oil and butter until soft.
Add the chicken stock and minced garlic and let bubble for about 2-3 minutes.
Add a splash of white wine, double cream and mustards.
After about 20 mins in the oven take the chicken breasts out and place in the sauce.
Put the dutch oven in the oven for about 45 minutes until the sauce has thickened.
Serve with broccoli and dauphinois or roast potatoes.

Preheat the oven to 180ºC/Gas mark 4. Place the chicken breasts in foil with a couple of rings of onion and salt and pepper in the oven.
In a dutch oven saute the mushrooms and onion in a little olive oil and butter until soft.
Add the chicken broth and minced garlic and let bubble for about 2-3 minutes.
Add a splash of white wine, heavy cream and mustards.
After about 20 mins in the oven take the chicken breasts out and place in the sauce.
Put the dutch oven in the oven for about 45 minutes until the sauce has thickened.
Serve with broccoli and dauphinois or roast potatoes.