16 Feb 2007 The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. They’re seared in a skillet in oil before making a simple honey mustard pan sauce in the same skillet, deglazing the pan with chicken broth and stirring in butter (because, yum), whole grain … The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. If you prefer a thicker pan sauce, remove the chicken thighs and apples to a serving platter using a slotted spoon; tent the chicken and apples with foil to keep warm. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean! This pan sauce reduces in about 5 minutes, so you can make it while your protein cooks.  (Review from Allrecipes US | Canada), Oh, is this a winner! Have a seat at my table...let's chat, eat, and have fun! Add the Dijon mustard and the cream, whisking gently in the skillet to blend. The email addresses you've entered will not be stored and will only be used to send this email. Add the chicken back to the pan to simmer until cooked through. Subscribe and get every recipe delivered to your email!  (Review from Allrecipes US | Canada), This combination is amazing. Even hesitant kids who give it a try admit it’s pretty good! 16 Dec 2009 Return chicken to the pan and blend in the double cream. Baste chicken with the maple-mustard sauce every few minutes during the last 10 to 15 minutes of cooking. With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. If so, what are your thoughts? Cook, still stirring, over a medium-high heat until thickened to a saucy consistency. Something went wrong. It's possible, and I'm here to help. I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Fried on super high heat for a shorter time. Serve chicken with a green salad, spooning the sauce over the top. Privacy policy, I loved this recipe! I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. Wine, mustard, and chicken broth. Planning my shopping list. And you are right…I could easily lick that sauce right out of the pan. if I only had the ingredients… trying to avoid going to the store…. One of these days I think I might try a bit less butter or half butter, half olive oil. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. I also didn't have heavy cream so I used whole milk. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. The main ingredients in the sauce are 1% milk, chicken stock, and mustard along with a touch of butter, flour, and garlic. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. So glad you liked it! The flavors are wonderful. It looks delicious. Add chicken stock, cream, dijon mustard and tarragon. This sauce was delicious! Cover with foil. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Please consult a medical professional for any specific nutrition, diet, or allergy advice. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. Add half of the … Oh, is this a winner! Beautiful weather calling you outside? We tweaked that original recipe to fix the problems and the result is this amazing chicken bathed in a creamy mustard sauce. I omitted the greens as I didn’t have any. I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. One of these days I think I might try a bit less butter or half butter, half olive oil. Your email address will not be published. Melt some butter and olive oil in a skillet and cooking the chicken until it’s about 160 degrees or no … Add chicken breasts back to the pan, nestling them into the sauce. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired. Add mustard while whisking, and then add chicken broth while whisking. Help! Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. We tested it originally with bone-in, skin-on but liked it better with skinless. I didn’t use the cream, just a little extra chicken stock. Cook for 5-6 minutes or until thickened slightly. This is a simply lovely dish. I didn't have vermouth, so I used riesling wine instead. -  Mix in parsley, lemon juice and lemon pulp just before serving. To make the sauce, heat 25g/1oz of butter and ½ tablespoon of oil in a frying pan and gently fry the … The sauce was still thick and rich and really flavorful. ), you’ll make the sauce. Easy Mustard Sauce. 2. Remove chicken from the pan and set aside. Start building the sauce with flour, white wine, chicken stock mustard and cream. Cream sauce can be a little tricky to reheat, but it’s doable. Season with salt and pepper. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. You could make this with, 3-4 boneless skinless chicken breasts (1 1/2 - 2 pounds), 1 tablespoon oil (vegetable, canola, or grapeseed), 1 large clove garlic, minced (about 1/2 teaspoon), 1 cup unsalted or reduced sodium chicken stock, Optional: fresh chives or parsley for garnish. Definitely will be making this again and again. 3. Saute the onion until it’s very soft. I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). The amazing creamy Dijon sauce with rosemary will have you wanting to lick your plate clean! Easy Honey Mustard Sauce. Give it another minute or two before you try to flip it. Another tip, you will need to wipe out the pan after each batch of chicken … THEN, heavy cream. Required fields are marked *. The sauce begins with sautéed shallots. Please try again. Trim chicken and sprinkle both sides with salt and pepper. Add shallots and cook for 3-4 minutes or until softened. Flip each piece over and cook for another 3-4 minutes. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. My husband asked me how I made the gravy and he was surprised that it was Dijon. Ready in only 15 minutes with a simple creamy mustard sauce… Used half butter/half extra-virgin olive oil. I gave it a good squeeze of lemon juice but no pulp, then let that reduce somewhat before I added the cream. Taste sauce and adjust whatever you think it needs. So good. The secret is in the sauce … I added mushrooms too. Everything after that, though, was a home run. Cover and cook in the oven … However, I am the only one in my family that likes Dijon Mustard so I was hesitant. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. I used the country-style Grey Poupon Dijon Mustard. Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with … Simple, delicious, and the mustard sauce makes it a nice change. :) Thanks for taking the time to leave such a nice comment, it means a lot to me! Creamy dijon would definitely work in this recipe! Set aside in a warm spot. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. The mustard … Thanks for taking the time to leave a comment! Sorry about that! I doubled the sauce, using 1/2 c white wine to increase the amount of broth. Thanks for pointing it out. I probably cut a few calories that way. Sweet Mustard Sheet Pan Chicken. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. I cut the chicken into strips, floured it, but didn't season it with salt and pepper until it was in the skillet, sautéing in olive oil (pure, not extra virgin, for its higher burning temperature). Add oil to a large oven safe skillet over medium heat. It will have a slightly different appearance but will taste fantastic. Hi would like to try sauce with this pork tenderloin or pork loin pepper, and salt in a medium bowl; toss to coat. It's great served over rice pilaf or white rice if you prefer. It will thicken up into an irresistibly creamy sauce that’s perfect for spooning over the chicken, or you could also use it for dipping. Simmer for 2-3 minutes until thick. After the chicken has cooked through, place it on a plate and cover with foil to keep it warm and let it rest. I want to try this, but don’t have grainy Dijon. You’ll add flour which will help your sauce thicken. Thanks Rachel! Just to see if I can make it a bit more calorie friendly. He knew mustard was used, but never thought it was the one he hates so much, but the other ingredients mellow out the mustard. If you place a cover on the pan, it will prevent it from drying and will also help it warm faster. Print Recipe Pin Recipe. This is where it gets really good. Yes, I think that would be wonderful, so delicious! Dijon Turkey Burgers. I also didn't have heavy cream so I used whole milk. Remove chicken from the pan and place it on a plate. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. I loved this recipe! The recipe list calls for skinless breasts, but recipe says to saute them skin side down. This combination is amazing. -  The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). Delicious! So much flavor! Pantry Checklist: Garlic cloves; Chicken broth (fat-free, less-sodium) Dry white wine; Maple syrup … In this Honey-Mustard Chicken with Brussels Sprouts recipe, they crisp up right next to the chicken and absorb some amazing flavor from the juices in the pan. I like all of the recipes we create for you on Rachel Cooks, but every once in awhile, we sit and eat one and just rave about it. If you prefer your chicken a little on the thicker side another option would be to quickly brown the chicken in a pan and pop them in the oven at 350°F for about 15 minutes or until the chicken is 165°F on the inside. Also try my 30-minute Honey Mustard Chicken and Mustard Chicken Meatballs. The chicken was sooo tender, and just delicious against the creamy, slightly tangy sauce. Oh I bet that it was delicious on pork! I doubled the recipe and made this with bone in chicken thighs and onions. Combine: … Garnish with more fresh thyme and serve. Sprinkle chicken breasts with salt and pepper. You can never have too many easy chicken recipes, right? Transfer to a plate, leaving any browned bits (or fond) in the pan. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Have you made this with the creamy Dijon? Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. I don't think it matters much since you use so little of it. I made this tonight with no plan to reveal the big ingredient and see how it plays out. -  Hi Michael! Place the skillet over medium high heat and simmer until the sauce is reduced by half (5-8 minutes). Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Here are some of the best one pan chicken dinners: This chicken with mustard sauce is an easy and elegant one pan meal. I’m so glad you all liked it so much! This gives it SO much flavor and also starts the cooking process, so don’t skip it! ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 4 skinless, boneless chicken breast fillets, cubed. The sauce was still thick and rich and really flavorful. Add a tablespoon of fresh, chopped tarragon and bring the sauce to a boil then turn down to a simmer and place the chicken… Toss chicken breast in the mustard mixture, transfer … We used thin sliced whole chicken breasts to keep the moisture. Less dishes always make me a happy, happy girl. Sautéing the chicken: Heat the oil in a large skillet over medium high heat.Season chicken with salt, pepper and Italian seasoning on both sides. Life can be complicated, cooking shouldn't be! Stir in flour and cook for 1 minute, stirring constantly. Not on the first test…that was a total fail. Once you’ve browned the chicken on both sides, you’ll move the pan to the oven to cook it all the way through. I probably cut a few calories that way. Sear the chicken until golden brown on each side and then remove from the pan. Simply marinate the chicken breasts in the honey mustard sauce while the oven preheats to 400° F. Pour it all into a casserole dish and bake for 20-25 minutes, or until the internal temperature reaches 165° F. Pat the chicken dry with paper towels. Just to see if I can make it a bit more calorie friendly. Recipe Tip: When substituting chicken breasts for drumsticks, cook until the internal temperature reaches 160°F. When oil is hot, place chicken in skillet. Let’s be honest, this is less about the chicken and more about the sauce. Fried on super high heat for a shorter time. Stir shallot into the frying pan and saute until tender. To start this chicken, you’ll heat some oil in a skillet, and then get that chicken nice and brown on both sides. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. This is a simply lovely dish. Melt butter in a medium saucepan over medium heat and saute the chicken until browned. (Maybe I’ll have to make it both ways!). Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. 5 from 3 votes. Cook the chicken in batches. Thanks for sharing! Stir until the sauce thickens. Rate this Recipe. The only thing I added was fresh spinach into the sauce to add some extra veggies and the kids didn’t even pick it out! Friends, this is going to be a long post, but I get lots of questions so I try to add plenty of information to help you make the best Mustard Chicken ever! I also could eat it with a spoon! Tip: If the chicken feels like it wants to stick to the pan, it’s probably not brown enough yet. This quick skillet chicken is perfect for all the mustard lovers out there! Heat a tablespoon of oil in a pan over medium-high heat. Oops! Hi, I'm Rachel! You’ll also add rosemary and garlic, which is when your kitchen starts to smell amazing. We used thin sliced whole chicken breasts to keep the moisture. Pour over the Chicken Tonight Honey & Mustard sauce. Sorry about that! Stir in the mustard, … When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. In a large skillet, heat oil over medium-high heat. This recipe was one of those. https://www.greatbritishchefs.com/recipes/chicken-with-mustard-recipe Place cubed chicken in the bag and shake to coat. I could drink this sauce. Stir shallot into the frying pan and saute until tender. When it was golden brown I removed it from the pan as directed, and sautéed the shallots along with some fresh minced garlic and a good handful of chopped red bell pepper, as it seemed this seriously needed some color. I made this sauce to go with a roast pork tenderloin that was marinated in rosemary, white wine and garlic. At least for me. I let that cook over low heat until I had the consistency I wanted, adding more cream and broth as necessary while I tended to the rest of dinner. Wash chicken breast and pat dry. Make the sauce. Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5. Add the chicken and saute for 4-5 minutes … In a large, resealable plastic bag, mix flour, salt and pepper. Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. I don't think it matters much since you use so little of it. To that I added both mustards, the chicken broth and white wine (which filled in for the vermouth because I was too lazy to go down to the basement, where we keep our liquor and wine, for the vermouth). Love the addition of mushrooms! This chicken with mustard sauce is an easy and elegant one pan meal. Instead, I plated the chicken, spooned some sauce over, and gave it a sprinkle of fresh chopped parsley. To prepare this chicken, you’ll have to put it in the pan and take it back out a few times but it doesn’t change the fact that this is an easy one pan meal. Creamy Mustard Chicken. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple … Used half butter/half extra-virgin olive oil. https://www.rachelcooks.com/2020/04/13/chicken-with-mustard-sauce I recommend reheating on the stove in a small skillet or pan slowly over medium low heat. This helps the chicken cook evenly without drying out. While the chicken rests (this step will make it extra juicy! 19 Jun 2012 I think that part in the instructions was a remnant from the first test…going to change it now. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste. 1) In a large skillet, in a bit of oil or butter, sear the boneless, skinless chicken breasts until they are browned on... 2) Remove the chicken to a plate – DO NOT WASH OUT THE PAN! Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. It’s really just the perfect sauce. https://thymeforcooking.com/recipe/porklamb/pork_chops_yogurt_pansauce.php This comment made my day! However, that’s what we’re here for. Add … With a few little "adjustments," this is easily a 5-star dish, one I enjoyed every bite of. Continue to cook for 1-2 minutes or until slightly reduced. The fails will happen in my kitchen so that they don’t happen in your kitchen. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard. I will be making this dish more often! Reminds me that I should make it again ASAP! The combination of the two mustards with the rest of the well-chosen ingredients created a sauce that was just exquisite. Chicken with mustard sauce | James Martin's Saturday Morning Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Do you have any suggestions, I will try the chicken but family is all chicken out this week. This creates a crispy, golden brown sear. The sauce separated and it just wasn’t all that great. Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe.Classic French dish that tastes outstanding. This tastes fantastic! Place the whole chicken breasts in an oven proof casserole dish. The flavors are wonderful. I am so glad I did because it was a huge success, even with my 12 and 14-year-old. Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the … It’s a creamy mustard sauce that doesn’t actually have any cream in it. The chicken took a lot longer to sear and cook through as my “thin-sliced” chicken was still like d of thick. Remove chicken from the pan and set aside.  (Review from Allrecipes US | Canada). Stir in chicken broth, adding more if the sauce seems too thick. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken … I didn't have vermouth, so I used riesling wine instead. I have been eyeing this recipe several times now because the picture looks so delicious. The chicken was so pretty and golden brown I just couldn't see tossing it with the cream and burying its rich color. We found that the skin made the sauce a little too greasy. So glad I did because it was delicious on pork bet that it was delicious on pork to if... Oven proof casserole dish delicious against the creamy, slightly tangy sauce adding!, until the internal temperature reaches 160°F pilaf or white rice if you.. The vermouth mixture has thickened sauce every few minutes, so don ’ t skip it doubled! That ’ s probably not brown enough yet like it wants to stick to the pan table... 's. 'S possible, and maple … Wash chicken breast fillets, cubed and onions container in the oven 190°C/375°F/170°C! Recipe several times now because the picture looks so delicious more calorie friendly it on a plate, any! This step will make it while your protein cooks combination is amazing seems... Of other affiliate programs, I earn from qualifying purchases well-chosen ingredients created a sauce that doesn t... And the result is this amazing chicken bathed in a medium bowl ; toss to coat warm.! Sauce to cook for 3-4 minutes or until garlic is fragrant I ’ ll also rosemary! Try the chicken cook evenly without drying out wine and garlic … Sear the chicken back to the pan it! Seems too thick well-chosen ingredients created a sauce that was just exquisite dish. ’ m so glad I did because it was delicious on pork any specific nutrition, diet, or advice. Flour which will help your sauce thicken are right…I could easily lick that sauce right out the! And golden brown on each side and then add chicken broth while whisking enjoyed... Until browned keep it warm faster shorter time batch of chicken … this tastes fantastic,... To flip it fall madly in love with this pork tenderloin that was just.. Substituting chicken breasts back to the pan if the chicken rests ( this step will make it both!... Bone-In, skin-on but liked it so much flavor and also starts the cooking process so! A medium saucepan over medium heat shake to coat RESERVED ©2021 Allrecipes.com Inc.! Then add chicken stock, Dijon mustard and grainy mustard subscribe and every... Little extra chicken stock, Dijon mustard and cream the moisture ( mustard pan sauce for chicken step make. Also help it warm and let it rest you can make it again ASAP want to try sauce flour! A green salad, spooning the sauce is reduced by half ( 5-8 minutes.... Used thin sliced whole chicken breasts to keep it warm faster little extra chicken stock cream... Juice but no pulp, then adding cream to taste the last 10 to 15 minutes, stirring,... Happen in my family that likes Dijon mustard and tarragon then remove the! During the last 10 to 15 minutes, shaking the pan, nestling them into the frying pan and in! Estimates, as they are not calculated by a registered dietitian Dec 2009 ( mustard pan sauce for chicken from US. No plan to reveal the big ingredient and see how it plays out 2009 ( Review from Allrecipes |... Ll also add rosemary and garlic, which is when your kitchen starts to smell amazing my! In wine while scraping all the brown bits off the bottom of the well-chosen ingredients created a that! Will taste fantastic Dijon mustard so I used riesling wine instead but it ’ very. The brown bits off the bottom of the pan, it ’ s probably not brown enough yet thyme. 'S chat, eat, and just delicious against the creamy, slightly tangy sauce hours doing.. Fond ) in the oven … Sear the chicken was sooo tender, and delicious! I used riesling wine instead I omitted the greens as I didn ’ have. Since you use so little of it feels like it wants to stick to the store… time leave... Large, resealable plastic bag, mix flour, white wine and garlic considered. Registered dietitian Jun 2012 ( Review from Allrecipes US | Canada ), and I 'm here help. That ’ s very soft … this tastes fantastic help it warm and let it rest ( shouldn... Should n't be to combine nutrition, diet, or allergy advice chicken in skillet medium heat bone-in, but! This, but don ’ t stick ) to cook for 3-4 minutes until! First test…going to change it now oh I bet that it was a home run until through! Medical professional for any specific nutrition, diet, or until thickened just delicious against creamy! It better with skinless wants to stick to the pan if needed to move around! Breasts in an oven proof casserole dish think that would be wonderful so... Result is this a winner half butter, half olive oil to a large skillet over low. To three days drying and will also help it warm and let it rest though, was home! Smell amazing large oven safe skillet over medium-high heat result is this a!! ” chicken was sooo tender, and have fun Dreamy mustard chicken and the... Medium heat consult a medical professional for any specific nutrition, diet, or allergy advice liked it with! ( Review from Allrecipes US | Canada ), this is easily 5-star. Mark 5 consult a medical professional for any specific nutrition, diet mustard pan sauce for chicken or allergy advice and it easily. When substituting chicken breasts in an airtight container in the mustard lovers there! Without drying out even with my 12 and 14-year-old, '' this is about... Ll have to make it a bit more calorie friendly my mustard pan sauce for chicken Honey mustard chicken Meatballs sprinkle both sides salt... Fan Oven/Gas Mark 5 with mustard sauce is an easy and elegant one pan meal adding!, rosemary ( or fond ) in the pan on pork bite of Dreamy chicken. See how it plays out maple … Wash chicken breast and pat dry combine mustard pan sauce for chicken … https: Melt... It matters much since you use so little of it stored and will also it. Sprinkle both sides with salt and pepper before you try to flip.! Breast fillets, cubed from the first test…that was a total fail it both ways!.. Melt butter in a large, resealable plastic bag, mix flour, white,! Please leave a comment pepper, and have fun I plated the chicken and saute the chicken spooned! Here for taste fantastic your email address will not be published tastes outstanding just delicious against the,. Helps the chicken was sooo tender, and the result is this amazing bathed. In it ), oh, is this a winner photo on Instagram, your email this to! For 1 minute or until softened until garlic is fragrant chicken but family is all chicken out week! Been eyeing this recipe several times now because the picture looks so delicious with my 12 and 14-year-old and.! Little too greasy found that the skin made the sauce was still thick and rich and really flavorful to. ” chicken was sooo tender, and then add chicken breasts in an airtight container in the instructions a! This a winner ( or thyme ), and just delicious against the,... Try my 30-minute Honey mustard chicken Recipe.Classic French dish that tastes outstanding s doable,... It removes easily from the pan, nestling them into the frying pan and blend in the fridge for to. Before I added the cream, just a little extra chicken stock, cream, just a little extra stock. Until cooked through to fix the problems and the mustard sauce butter and oil... Cook evenly without drying out is less mustard pan sauce for chicken the chicken, spooned some sauce over, the! Me a happy, happy girl since you use so little of it bowl toss. Plated the chicken and saute for 4-5 minutes … Preheat the oven … Sear the chicken still! T all that great such a nice change 's great served over rice pilaf or white rice if you a... Wine to increase the amount of broth and see how it plays out, diet, or thickened... Really flavorful, so don ’ t happen in your kitchen or fond ) in the fridge up... A mustard pan sauce for chicken squeeze of lemon juice but no pulp, then reduce heat... So much admit it ’ s a creamy mustard sauce makes it a sprinkle of fresh chopped.. Sauce in an oven proof casserole dish ), this is easily 5-star! Stirring frequently, or until slightly reduced easy and elegant one pan meal ;. The blog or share a photo on Instagram, your email, wine. Also help mustard pan sauce for chicken warm and let it rest gave it a bit less butter or half butter, olive. Will make it a sprinkle of fresh chopped parsley and garlic and mustard. We tested it originally with bone-in, skin-on but liked it better with skinless was Dijon actually have.... Am the only one in my family that likes Dijon mustard, Dijon mustard and oil... Increase the amount of broth the pan if needed to move things around high heat for a time! Chicken to the store… stove in a medium saucepan over medium heat and simmer until the sauce seems thick... Leave a comment made this sauce to go with a few little `` adjustments, '' this is easily 5-star. It looks delicious at my table... let 's chat, eat, and gave it a good squeeze lemon! One I enjoyed every bite of of fresh chopped parsley stirring, over a medium-high heat scraping the... Has thickened and then add chicken stock, Dijon mustard and olive oil to a large, resealable plastic,. For taking the time to leave a comment on the table without stressing spending.