Lemony Chicken with Mustard Sauce
Published by Forge Books
Editor's note: For a zesty and flavorful weeknight meal, try your hand at this Lemony Chicken with Mustard Sauce. It's a recipe that is sure to become a family favorite.
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureSavory, Tangy
- 1 tablespoon sunflower or canola oil
- 4 boneless, skinless chicken breasts
- 10 ounces chicken stock
- A knob of butter
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh tarragon
- Grated zest of 1 lemon plus ½ large lemon, sliced (or slice a whole lemon if small)
- 1 teaspoon salt
- Freshly ground black peppe
- 8 ounces heavy cream
- 2 ounces dry white wine
- Lemon Rice
Heat the oil in a large frying pan over a medium heat, add the chicken, and cook until browned.
Pour the chicken stock over the chicken breasts and add the butter, mustard, tarragon, lemon zest, salt, and pepper. Cover and simmer gently for 30 minutes.
Remove the chicken to a serving dish and keep warm.
Now add the cream and wine to the pan and boil up to thicken the sauce and reduce it by about a third.
Add the lemon slices and simmer gently for a further 5 minutes. Adjust the seasoning if necessary.
Pour the sauce over the chicken and serve with lemon rice.
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Copyright Patrick Taylor, 2017