Recipe Instructions:
Ingredients
700g / 1.4 lb chicken thigh fillets , skinless boneless (4 - 6 pieces, Note 1)
1 1/2 tbsp olive oil
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
Creamy mustard sauce:
1/2 cup thickened/heavy cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1-2 tbsp water , as needed
Optional herbs:
2 tsp fresh tarragon , finely chopped (Note 2)
2 tsp parsley , finely chopped
Instructions
Season chicken with the salt and pepper.
Sear chicken thighs - Heat oil in a large pan that is not non-stick over medium-high heat. (Note 3) Place chicken in pan smooth side-down and cook for 4 minutes or until deep golden. Turn and cook the other side for 3 minutes until cooked through (internal temperature 72°C/162°F, Note 4). Remove to a plate.
Breast - If using breast (prepared per Note 1), sear on high for 2 minutes on each side, target temp 67°C/153°F.)
Clean pan - Scrape any loose black bits out of the pan and discard.
Make sauce - Return the pan to medium heat. Add cream and both mustards. Mix with a wooden spoon until mustard dissolves, scraping up any brown bits stuck to the pan. Once sauce is hot but not simmering, stir in salt, pepper and herbs (if using). If getting too thick loosen with a touch of water.
Serve - Place chicken on serving plates. Spoon over sauce. Enjoy!
Notes
1. Chicken - Thighs are juicier but this recipe will work just as well with breast. Use 2 breasts, cut in half horizontally to form 2 steaks (4 in total), pound to 1 cm / 0.5" even thickness. Proceed with recipe but only cook for 2 minutes on each side.
2. Fresh herbs - Tarragon has a mild aniseed flavour with subtle vanilla notes, and is a herb commonly used in French cuisine. It gives this simple sauce a little extra finesse and freshness.
If you don't have it or don't like it, just leave it out. There is no other herb quite like it (including dried). This sauce is still wonderful without the fresh herbs and I've probably made it as often without as I have with the fresh herbs.
3. Pan - Best to use a pan that does not have a non-stick coating so you get brown bits left on the pan from searing the chicken (called "fond") which adds valuable flavour into this otherwise simple sauce. See post for more info. Well-seasoned cast iron skillet works well, otherwise any other pan that's not non-stick.
4. Internal temperatures:
Thighs - pull off stove at 72°C/ 162°F, rises to 76°C/169°F after resting
Breast - pull off stove at 67°C/153°F, rises to 71°C/160°F after resting
5. Storage - Cooked chicken and sauce will keep for 3 - 4 days in the fridge. Not suitable for freezing (the sauce isn't great if frozen).
