Wholegrain Mustard chicken
This chicken recipe is very quick and very tasty, you will be out of the kitchen in 20 minutes tops. The recipe also does very well doubled which makes it ideal for large crowds. These ingredients serve 4 to 5 people depending on what you decide to serve it with. I like to serve it with boiled baby potatoes that have been rustically crushed and tossed in better, parsley and black pepper as well as green beans.
You can also use the sauce as a creamy pepper sauce for steaks and it also goes very well with pork so have a ball with this one, it’s a keeper!
What you need
4 boneless skinless chicken breasts cut into chunks
Olive oil (about a tablespoon)
Paprika
2 tablespoons wholegrain mustard
1/2 cup white wine
200ml Creme Fraiche
Salt and pepper
The process
Heat your oil in a pan on a medium heat and toss in your chicken pieces. Cook them, tossing them about for about 5 or 6 minutes until they are almost cooked and lightly browned.
Now add the wine, paprika and mustard, give it a stir and leave it to simmer for about another 5-6 minutes.
Lastly stir in the creme fraiche, taste, season stir and serve!
Give it a little sprinkle with some paprika once on the plate.
How would this recipe freeze, Graham?
Hi Graham
I made this quick mustard sauce and put it over pork chops. It was really nice, however I did not know which white wine to use. Do we use a dry, sweet, semi sweet, stein? What do you use?
Thanks for a good receipe, want to try it again with the correct wine.
Regards
Sharon
Hi sharon, I always use a dry white which is usually in the fridge, something like a mulderbosch or porcupine ridge (depending on what time of the month it is) sauvignon blanc. Cheers for now G
Thanks Graham, going to try it again for sure. Really good with pork chops.
Thanks again.
Sharon
actually, this one looks better 🙂 going to try it rather! 🙂 thanks for all the wonderful recipes.
Hi again, you are so welcome 🙂 This is a great one one but don’t discount the ginger ale, it’s one of my favourites. Cheers for now G