Savory Chicken in Creamy Mustard Sauce
Indulge in the rich flavors of our Savory Chicken in Creamy Mustard Sauce, perfect for lunch or a delightful snack! This dish features tender boneless chicken breasts coated in a seasoned flour mixture and sautéed to golden perfection. It is then simmered in a deliciously tangy mustard and lemon-infused sauce, and finished with toasted pine nuts for a delightful crunch. Serve this dish with your favorite side for a wholesome meal that's sure to impress family and friends.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1/4 cup (for dusting chicken)
Salt
1/2 teaspoon (to taste)
Garlic cloves
2 (smashed)
Onion
1 small (very finely chopped)
Boneless skinless chicken breasts
2 (trimmed)
Butter or margarine
1/4 cup (for sautéing)
Chicken bouillon cube
1 (for flavoring)
Water
1/4 cup (for broth)
Lemon juice
1/2 tablespoon (freshly squeezed)
Dry mustard
3/4 teaspoon (for seasoning)
Granulated sugar
1 teaspoon (to balance flavors)
Cornstarch
1/2 tablespoon (for thickening)
Water
1 tablespoon (for cornstarch mixture)
Pine nuts
to taste (toasted for garnish)
Instructions
1
In a shallow bowl, mix the flour, salt, garlic, and onion until well combined. Coat each chicken breast thoroughly with the mixture.
2
In a large skillet, melt the butter or margarine over medium heat. Add the coated chicken breasts and sauté until golden brown, about 5 minutes on each side.
3
Once the chicken is browned, add the water and drop in the chicken bouillon cube, stirring to dissolve it. Cover the skillet and let it simmer for 30 minutes, allowing the chicken to cook through and absorb the flavors.
4
After 30 minutes, carefully remove the chicken breasts from the skillet and place them on a warm platter, keeping them covered.
5
In a small bowl, whisk together the lemon juice, dry mustard, granulated sugar, cornstarch, and tablespoon of water until smooth. Stir this mixture into the chicken broth remaining in the skillet.
6
Continue to cook the sauce over medium heat, stirring constantly, until it thickens to your desired consistency.
7
Pour the creamy mustard sauce over the chicken breasts on the platter. Garnish with toasted pine nuts before serving, and enjoy this delightful dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The dish is Savory Chicken in Creamy Mustard Sauce, a meal featuring chicken breasts in a tangy lemon and mustard sauce.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of chicken should I use?
The recipe calls for 2 trimmed boneless skinless chicken breasts.
What ingredients are used for the seasoned flour coating?
The coating is made from 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, 2 smashed garlic cloves, and one small finely chopped onion.
How do I cook the chicken initially?
Sauté the flour-coated chicken breasts in 1/4 cup of butter or margarine over medium heat for about 5 minutes on each side until golden brown.
How long should the chicken simmer after browning?
The chicken should simmer covered for 30 minutes in a mixture of water and a chicken bouillon cube.
What is the purpose of the chicken bouillon cube?
The bouillon cube is used to provide flavor to the simmering liquid which later becomes the base of the sauce.
What ingredients are needed for the mustard sauce mixture?
The sauce mixture consists of 1/2 tablespoon of freshly squeezed lemon juice, 3/4 teaspoon of dry mustard, 1 teaspoon of granulated sugar, 1/2 tablespoon of cornstarch, and 1 tablespoon of water.
How is the sauce thickened?
The sauce is thickened by whisking the cornstarch and mustard mixture into the skillet broth and stirring constantly over medium heat.
What garnish is recommended for this dish?
The dish is garnished with toasted pine nuts before serving.
What is the texture of the chicken?
The chicken is tender and coated in a seasoned flour mixture before being simmered to absorb flavors.
Can I use margarine instead of butter?
Yes, the recipe specifies that either 1/4 cup of butter or margarine can be used for sautéing.
What categories does this recipe belong to?
This recipe is categorized as Lunch/Snacks and Dinner.
Is there sugar in the recipe?
Yes, 1 teaspoon of granulated sugar is added to the sauce to balance the flavors.
How much lemon juice is required?
You will need 1/2 tablespoon of freshly squeezed lemon juice.
How much dry mustard should be used?
The recipe calls for 3/4 teaspoon of dry mustard for seasoning the sauce.
What is the first step of the instructions?
The first step is to mix flour, salt, garlic, and onion in a shallow bowl and coat the chicken breasts thoroughly.
Do I keep the chicken in the pan while making the sauce thicker?
No, you should remove the chicken breasts and place them on a warm platter before thickening the sauce.
How much water is used in total?
A total of 1/4 cup of water is used for the broth and an additional 1 tablespoon is used for the cornstarch mixture.
How should the garlic be prepared?
Two garlic cloves should be smashed and added to the flour mixture.
How should the onion be prepared?
One small onion should be very finely chopped.
What tags are associated with this recipe?
Tags include chicken, mustard sauce, savory, lunch, dinner, quick meal, easy cooking, comfort food, and poultry.
What should I do with the pine nuts before adding them?
The pine nuts should be toasted to enhance their flavor and provide a crunch.
Is this considered a quick meal?
Yes, 'quick meal' and 'easy cooking' are both tags used to describe this recipe.
What kind of flavor profile can I expect?
Expect a rich, savory, and tangy flavor profile with a creamy consistency and a crunch from the pine nuts.
What is the purpose of the cornstarch?
Cornstarch is used as a thickening agent for the mustard and lemon sauce.
What tool should I use to mix the sauce ingredients?
A whisk is recommended to combine the lemon juice, mustard, sugar, and cornstarch until smooth.
How do you finish the dish?
Pour the thickened creamy mustard sauce over the chicken on the platter and garnish with pine nuts.
Is the onion sautéed separately?
No, the onion is mixed with the flour and coated onto the chicken before being sautéed together.
Can this recipe be served for lunch?
Yes, it is specifically described as being perfect for lunch or a delightful snack.