Favorite Recipe Series: Addictive Chicken in Mustard Sauce

 Addictive Chicken in Mustard Sauce is well, addictive.

The sauce makes you want to lick the plate clean. You must have something to sop it up with. Potatoes, pasta, or my preference: toast.

This is a simple recipe. Yay! That’s how it wound up in the Favorite Recipe Series. Simple and delicious.

The secret is to salt it well. I mean really, Salt it well. Both sides.

It really is all about that SALT.

’bout that Salt…’bout that Salt…’bout that Salt…

…and Thank You Megan Trainor! Now that song will be stuck in my head all day.

Anywho, here is the latest in the Favorite Recipe Series: Addictive Chicken in Mustard Sauce

  • 2 lbs chix breasts, if they are whole, I slice them in half vertically so they aren’t so thick and cook a little faster. You can also use tenders. They will cook faster.
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 1/4 cup dijion mustard (not yellow mustard!)
  • 1/4 cup heavy cream (no lite stuff here!

 

Preheat oven 375. Spread olive oil over your sheet pan to keep chicken from sticking. No need to grease the entire pan, corners, etc. Just put the tasty olive oil on the pan where the chicken is going to rest.

Wearing gloves. I really like to wear gloves when I handle chicken alot. BEFORE putting on gloves and handling said chicken, make sure all your ingredients are handy, and all lids are removed. Dealing with ingredients with gross chickeny hands means you now have to clean those ingredient containers.

If you chicken breast is whole, lay it on its side and with a sharp knife, cut it in half lengthwise so you have to long thinner pieces. Then salt it. This is so important! You must liberally. I know everyone is afraid of salt. This is one meal and it is going to be a good one. I promise. Here is a video of me salting chicken breasts

After salting the chicken, Toss the breasts in a bowl with the dijon mustard. I buy the big honking jars from Costco. You can also buy it from Amazon here. The stuff lasts forever, never goes bad. still wearing gloves , massage the mustard into the chicken then lay chix on the oiled sheet pan.

Keep that bowl handy and add the whipping cream to it. Using your very handy and frugal spatula, mix it and make sure

you scrape all that goodness off the sides and pour over chicken. You do have a scraping flexible heat proof spatula don’t you. I swear I use my two constantly.

Seriously, get one. Heat proof is best as you can make your scrambled eggs perfectly.

Now pour that sauce over your chicken. Place into the hot oven. Cook for 20 minutes.  Your chicken is done at 165 degrees.

A moment here. You DO have a meat thermometer don’t you? In the name that all is frugal get one! Just do it and be done with it. You need to check the temperature of meat, especially chicken. You will become a MUCH better cook if you do this.

OK, you can ask for one for your birthday or Xmas but just do it. Your future self will thank you.

This is the one I have.

Make sure you scrape up all that goodness from the pan all over the chicken.

The only criticism of this dish is there isn’t enough sauce. You can add more cream with a dollop of mustard added but not too much or it won’t brown. Brown food tastes best.

ENJOY! Let me know how it came out for you.

 

 

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