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 Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published.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