Everyone will love this Hen in Creamy Mustard Sauce. It’s simply 4 base elements – hen breast or thighs, cream, Dijon mustard and wholegrain mustard. Optionally bump the dish up one other rung with the addition of contemporary tarragon and parsley too!
Hen with creamy mustard sauce
That is a type of recipes that can prevent on these nights you’re gazing hen breast or thighs and questioning, “What the heck am I going to make for dinner, quick?”
Right here, hen is seared till golden and served with a creamy mustard sauce that takes barely a minute to come back collectively. The trick to creating such a easy cream sauce delectable is to combine the cream with 2 kinds of mustard. Dijon is there for its clean and delicate mustard flavour as properly thickening energy, whereas wholegrain mustard provides visible curiosity and wonderful pops of mustard seeds.
If you’d like a really guest-worthy model, there’s the choice so as to add contemporary tarragon. This smooth herb is often utilized in French delicacies, and has a fragile however distinct flavour that goes splendidly with something creamy. It actually offers this sauce a restaurant-like vibe. Attempt it as soon as and also you’ll perceive precisely what I imply!
What you want for this dish
Right here’s all you’ll want to make this simple-yet-fabulous hen dinner:
Hen – Whereas I favor to make this with thighs as a result of they’re juicier and require no prep, it’ll work simply as properly with hen breast.
Different proteins – This sauce and identical prepare dinner methodology will work completely with skinny pork chops, turkey steaks or white fish fillets.
Cream – The creamy base for the sauce. It’s finest to make use of thickened / heavy cream as you get a head begin on thickening the sauce. Nonetheless, it’ll additionally work with odd pouring cream.
Low fats cream – It should work however the sauce is not going to have the identical luscious mouthfeel as a result of decrease fats content material. The sauce may even be thinner for a similar cause.
Dijon mustard – This plus the cream are the 2 key elements for the sauce. Dijon is a clean, mildly-flavoured mustard that provides flavour in addition to thickening the sauce. Whereas not all Dijon mustards are created equal, there’s no want to make use of an expensive gourmand Dijon right here. Simply your on a regular basis manufacturers are wonderful.
Wholegrain mustard – The mustard seeds add visible curiosity in addition to little pops of faint pungency on this sauce. As a result of this sauce is as simple as it’s, I actually urge you to make use of this mustard, nevertheless it’s helpful to know that it’s not the tip of the world in the event you don’t have it both. Simply dial up the Dijon by an additional teaspoon or so to compensate.
Make it dinner party-worthy with contemporary herbs
The mustard cream sauce is scrumptious as-is however the addition of contemporary herbs actually offers the sauce a bit extra finesse. Listed here are the herbs that I like to make use of:
Tarragon – This herb has a gentle aniseed flavour with refined vanilla undertones. It’s generally paired with each hen and cream in French delicacies, which implies I robotically assume it offers this sauce a “wonderful eating” pedigree of kinds! 😂
Recent parsley – For a touch of freshness however extra for color than flavour.
Methods to make Hen with Creamy Mustard Sauce
Should you’re utilizing boneless hen thighs as I’ve accomplished, there’s no prep required. Nonetheless, in the event you’re utilizing hen breast, you’ll want to separate every breast in half to kind 2 skinny steaks. For the most effective outcomes, I’d additionally suggest pounding them to an excellent thickness to each tenderise and prepare dinner by evenly.
Season either side of the hen with salt and pepper. (Be aware: If utilizing breast, reduce in half to kind 2 skinny steaks, and pound into 1 cm / 1/3-inch even thickness).
Cook dinner hen – Sear the hen till golden and cooked by.
– Thighs: Use medium-high warmth; 4 minutes on the primary facet and three to 4 minutes on the second facet.
– Breast: It should solely take round 2 minutes on both sides over excessive warmth.
Professional tip: Don’t use a non-stick pan. The key to an awesome pan sauce is the residual golden bits of meat caught to the underside of the pan after searing the meat (referred to as fond in French). They’re filled with meaty, umami-laden flavours and dissolve into the sauce when you add liquid to the pan.
Nonetheless, in the event you use a non-stick pan, you’ll not get fond. So it’s best to make use of a cast-iron skillet or different heavy-based pan that doesn’t have a non-stick coating to encourage fond growth – we need slightly sticking!
Take away hen to a plate. The hen will relaxation whereas we make the sauce. Resting meat is a key step with any cooked protein. Resting time permits the juices to re-settle inside the meat so if you reduce into the hen to eat it, the juices keep within the meat as an alternative of bleeding on to the plate. Wasted meat juices are the tears of weeping meals angels …
Scrape out and discard any free burnt bits so that you don’t find yourself with black bits littered in your sauce.
Sauce – To make the sauce, merely put the cream and each mustards into the pan and stir till the mustard has dissolved. Scrape the underside of the pan as you stir in the event you can really feel the fond nonetheless caught, to get all that good things into the sauce. Maintain heating the sauce till it’s sizzling and that’s all you’ll want to do. You don’t even have to deliver it to a simmer, nor do you’ll want to scale back to thicken the sauce because the dijon mustard thickens it for us.
Stir within the herbs proper on the finish, which preserves their contemporary vibrancy. Regulate the sauce consistency if wanted with a tablespoon of water.
Serve – To serve, merely place a bit of hen on the plate and spoon over the sauce. The recipe makes about 2/3 cups of sauce which is a lot for the hen with some leftover to additionally sauce up your mash or vegetable sides!
What I serve with this
For a speedy dinner choice, I served this immediately with a Rocket Salad (although I skipped the parmesan) and a bread roll for mopping my plate clear.
Different starchy choices for sauce-mopping embody mash, rice, all people’s favorite no-knead Crusty Artisan Bread or pasta. Attempt it with a Mega Italian Salad on the facet, a contemporary Backyard Salad or an enormous pan of roasted greens.
I’d like to know in the event you do that! Let me know what you assume. 🙂 – Nagi x
Watch methods to make it
Hen in Creamy Mustard Sauce
Prep: 5 minutes
Cook dinner: 10 minutes
Faucet or hover to scale
Season hen with the salt and pepper.
Sear hen thighs – Warmth oil in a big pan that’s not non-stick over medium-high warmth. (Be aware 3) Place hen in pan clean side-down and prepare dinner for 4 minutes or till deep golden. Flip and prepare dinner the opposite facet for 3 minutes till cooked by (inside temperature 65°C/149°F, Be aware 4). Take away to a plate.
Breast – If utilizing breast (ready per Be aware 1), sear on excessive for two minutes on both sides, goal temp 67°C/153°F.)
Clear pan – Scrape any free black bits out of the pan and discard.
Make sauce – Return the pan to medium warmth. Add cream and each mustards. Combine with a wood spoon till mustard dissolves, scraping up any brown bits caught to the pan. As soon as sauce is sizzling however not simmering, stir in salt, pepper and herbs (if utilizing). If getting too thick loosen with a contact of water.
Serve – Place hen on serving plates. Spoon over sauce. Get pleasure from!
2. Recent herbs – Tarragon has a gentle aniseed flavour with refined vanilla notes, and is a herb generally utilized in French delicacies. It offers this easy sauce slightly additional finesse and freshness.
Should you don’t have it or don’t prefer it, simply depart it out. There isn’t any different herb fairly prefer it (together with dried). This sauce continues to be great with out the contemporary herbs and I’ve most likely made it as usually with out as I’ve with the contemporary herbs.
3. Pan – Greatest to make use of a pan that doesn’t have a non-stick coating so that you get brown bits left on the pan from searing the hen (referred to as “fond”) which provides precious flavour into this in any other case easy sauce. See submit for more information. Nicely-seasoned forged iron skillet works properly, in any other case another pan that’s not non-stick.
4. Inner temperatures:
- Thighs – pull off range at 72°C/ 162°F, rises to 76°C/169°F after resting
- Breast – pull off range at 67°C/153°F, rises to 71°C/160°F after resting
5. Storage – Cooked hen and sauce will preserve for 3 – 4 days within the fridge. Not appropriate for freezing (the sauce isn’t nice if frozen).
6. Vitamin per serving (hen and sauce solely), assuming 4 servings.
Energy: 364cal (18%)Carbohydrates: 2g (1%)Protein: 35g (70%)Fats: 24g (37%)Saturated Fats: 9g (56%)Polyunsaturated Fats: 3gMonounsaturated Fats: 9gTrans Fats: 0.03gLdl cholesterol: 200mg (67%)Sodium: 683mg (30%)Potassium: 502mg (14%)Fiber: 0.5g (2%)Sugar: 1g (1%)Vitamin A: 532IU (11%)Vitamin C: 1mg (1%)Calcium: 53mg (5%)Iron: 2mg (11%)
Lifetime of Dozer
That point Dozer couldn’t attend an occasion with me so the organisers made an enormous reduce out of him to take a seat by my facet on the stage. 😂 I’ll be doing a ebook tour replace submit quickly the place I’ll share extra particulars about this occasion. I even did a cooking demo on stage!