A MEAL YOU CAN MAKE
Chicken in mustard sauce
Tender chicken and mushrooms in a creamy mustard sauce.
About 43 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 2 thin cutlets
- 200g Mushrooms, sliced
- 100g Onion, finely diced
- 25g Dijon mustard
- 100g Creme fraiche
- 200ml Chicken stock
- 15ml Olive oil
- 0.5 tsp Dried thyme
- 150g Bread, to serve
Allergens: Mustard, milk, wheat/gluten; stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~667 kcal · 54g protein · 44g carbohydrate · 32g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Slice mushrooms and dice onion. Cut chicken horizontally into even thin cutlets with separate utensils, then wash hands and equipment.
Brown the chicken
Warm oil over medium-high heat. Brown chicken on both sides and move to a clean plate.
Start the sauce
Lower heat to medium. Soften onion and mushrooms, then stir in stock, mustard and thyme, scraping the pan gently.
Finish cooking gently
Return chicken and partially cover. Simmer gently until the thickest parts pass the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Add the cream
Stir in creme fraiche over low heat until smooth and steaming hot; avoid a vigorous boil.
Check and serve
Serve chicken and sauce with bread. Check the sauce is hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 28 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
French-inspired poulet à la moutarde. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.