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2 from 1 vote

Chicken with Whole Grain Mustard Cream Sauce

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 people

Ingredients

For the Marinade

  • 4 chicken breasts about 8 ounces each
  • 2 tablespoons ground coriander
  • ½ tablespoon crushed red pepper more if you like it more spicy
  • 3 tablespoons fresh picked thyme
  • 2 teaspoons sea salt
  • 3 cloves garlic
  • olive oil extra virgin

To Finish

  • 1 medium onion
  • 1 cup heavy cream
  • 2 - 3 tablespoons whole grain mustard to taste
  • 1 cup white wine

Instructions

For the Marinade

  • Combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl.
  • Grate the garlic into the bowl and add 3 tablespoon of olive oil. Mix altogether.
  • Add the chicken and toss with your hands to cover with the marinate.
  • Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.

To Finish

  • 30 minutes before cooking, remove the chicken from the fridge and finely dice the onion.
  • Pre-heat your saute pan to medium high. Add 3 tablespoons of olive oil to the hot pan.
    Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.
  • Carefully add the chicken to the pan and lower the heat to medium.
    Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.
  • Saute the chicken 2 minutes per side until golden brown and transfer to a plate.
    Discard any excess oil in the pan leaving just a little to cook the onions.
  • Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
  • Add ½ cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing)
    Reduce this liquid to a syrup and add another ½ cup of wine.
    Reduce the additional wine to an essence and add ½ the heavy cream.
    Reduce the heat to medium low and simmer the cream and onions until reduced by half.
  • Add the remaining ½ cup of cream and the whole grain mustard.
    Using your wooden spoon, stir until the sauce is completely incorporated.
  • Add your remaining fresh thyme leaves.
  • Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
  • Simmer, turning once until completely cooked.