35 minutes
A delicious chicken dish with a tangy and creamy mustard sauce, perfect for a family dinner.
Chicken Breast, skinless, boneless
0 oz
teaspoons
Black Pepper, freshly ground
teaspoons
tablespoons
Onion, finely chopped
cups
Flour
tablespoons
cups
Dry Mustard
teaspoons
tablespoons
1. Season Chicken
Start by seasoning the chicken breasts with salt and freshly ground black pepper. This simple step enhances the natural flavor of the chicken.
2. Brown Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Brown the chicken for about 1.5 minutes on each side until you achieve a nice golden crust. This crust not only adds flavor but also helps to keep the chicken moist.
3. Cook Onions
Add the finely chopped onion to the skillet with the chicken. Cook the onions for about a minute, allowing them to soften and become translucent, which will add a touch of sweetness to the dish.
4. Sprinkle Flour
Sprinkle the flour over the chicken and onions, turning the chicken to coat it evenly. This helps thicken the sauce later on.
5. Add Water
Pour in the water and stir well to dissolve the flour, bringing the mixture to a boil. This step is crucial as it forms the base of your creamy sauce. Once the sauce begins to thicken, lower the heat, cover the skillet, and let it simmer for about 5 minutes. This gentle cooking ensures the chicken is cooked through while retaining its moisture.
6. Reduce Sauce
Remove the chicken from the skillet and keep it warm by covering it. Allow the sauce to reduce by simmering it uncovered until it thickens to about 1.5 cups, concentrating its flavors.
7. Add Mustard
Stir in the dry mustard and Dijon mustard, blending them smoothly into the sauce. This addition will give your sauce a delicious depth and tanginess.
8. Warm Chicken
Return the chicken to the skillet, allowing it to warm through in the sauce for about 10-15 minutes. This step melds all the flavors together beautifully. Serve the chicken generously coated with the creamy mustard sauce, ensuring each plate is a harmonious blend of savory and tangy flavors. Enjoy!
Use pork chops or tenderloin, firm-fleshed fish like salmon or cod, or for a vegetarian option, firm tofu or tempeh instead of chicken.
Bake the chicken in the sauce after searing, or use a slow cooker for a hands-off approach.
Swap the type of mustard used. If the original recipe calls for Dijon, try a whole grain mustard for a more robust texture, or a milder mustard like a honey mustard for a touch of sweetness. Each type will impart a different level of heat and complexity.
Use different herbs such as dill or tarragon, various mustards, or incorporate capers, sun-dried tomatoes, or mushrooms for added texture and flavor.
Include vegetables in the sauce. Spinach, sun-dried tomatoes, or artichoke hearts can be stirred into the sauce for additional flavor and texture.
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