Got this chicken in creamy mustard sauce recipe from Yummy Magazine. It is supposed to come with Chinese Broccoli, but since I didn’t have some, I substituted it with a green salad.

This chicken in creamy mustard sauce is different from the usual chicken with cream because of the mustard. You may find it odd with the mustard added, but it does taste good.  I have made a little variation to the recipe, though; below is the recipe.

1 Tbsp canola oil
2 cloves garlic, chopped
1 medium white onion, chopped
500g chicken thigh fillets, seasoned with salt and pepper
1 (250ml) pack all purpose cream
1-2 Tbsp Dijon mustard
salt and pepper to taste
Green salad as side dish

Heat oil in pan. Saute garlic and onions until fragrant. Add the chicken fillets and cook 4 minutes per side.
Add the cream and dijon mustard (try a little at a time, according to your taste). Season with salt and pepper. You may want to add a little water if you find the sauce a bit thick; season again with salt and pepper according to taste.
Transfer to a platter and serve hot with the green salad on the side.



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