As a home cook who's relied on chicken for quick, delicious weeknight meals for years, it's always a go-to in my kitchen. We love a hint of spice at home, so I often prepare it with bold mustard for that perfect kick.
You can swap in old-fashioned mustard for the sauce—less pungent but with a rustic depth that really elevates the chicken's flavor.
- 4 chicken fillets
- 1 onion
- 1 pot of 20 cl of heavy cream
- 2 tablespoons strong mustard
- Olive oil
- Salt and pepper
1. Slice the fillets into thin, even pieces using a sharp knife.
2. Peel and slice the onion.
3. In a sauté pan, heat a drizzle of olive oil and cook the onion over medium heat for 3 minutes.
4. Add the sliced chicken, nestling it among the onions, and brown lightly for 10 minutes over medium heat.
5. In a bowl, whisk together the heavy cream and mustard.
6. Reduce the heat and let the pan cool for 30 seconds before adding the sauce. Keeping it cool prevents boiling, so the sauce stays smooth and doesn't reduce too much.
7. Season with salt and pepper, then simmer on low for 2 minutes.
Your sliced chicken with mustard sauce is ready! :-)
I love serving it with fresh pasta or homemade mashed potatoes as a side.
Over years of prepping onions, I've found techniques to minimize tears by limiting the release of the onion's natural irritant gas, which activates when cutting the stem layers.
First, remove the transparent stem by hand without cutting—this prevents gas release.
Run your knife under hot water frequently while slicing; it neutralizes the gas on the blade before it spreads. These pro tips keep your eyes dry!
