Creamy Mustard Chicken with Crispy Fries
A delightful dish featuring tender chicken in a creamy mustard sauce, paired with crispy baked fries for a comforting family dinner.
Ingredients
For the Chicken and Sauce
- 300 g chicken breast, cubed Use tender chicken.
- 1 small onion, chopped For the aromatic base.
- 2 cloves garlic, minced Provides a lovely fragrance.
- 1 tsp Dijon mustard Adds flavor to the sauce.
- 0.5 tsp salt Adjust to taste.
- 0.5 tsp black pepper, freshly cracked Adjust to taste.
- 150 ml heavy cream For a creamy texture.
- 1 tbsp olive oil For sautéing chicken.
- 1 tbsp olive oil For frying potatoes.
- 1 tbsp lemon juice Optional, for a refreshing kick.
- 1 tbsp fresh parsley, chopped For garnish.
For the Fries
- 2 medium potatoes, cut into fries Season to perfection.
- pinch salt For seasoning.
- optional seasonings like paprika or garlic powder To enhance flavor.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Toss the cut fries in a bowl with one tablespoon of olive oil and a pinch of salt, adding optional seasonings.
- Spread fries in a single layer on a baking sheet and bake for 25–30 minutes, flipping halfway through.
Cooking the Chicken
- Heat a pan over medium-high heat, add cubed chicken, and sprinkle with half a teaspoon of salt and black pepper.
- Sauté the chicken for about 6-7 minutes until golden brown and cooked through, then set aside.
Making the Sauce
- In the same pan, sauté the chopped onion and minced garlic until soft and fragrant.
- Stir in the Dijon mustard and cook for one minute, then pour in the heavy cream and bring to a simmer.
- Let it simmer for 3-4 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning.
- Add the sautéed chicken back in, stirring to coat with the sauce.
Serving
- Plate the Creamy Mustard Chicken alongside the crispy fries and garnish with fresh parsley.
Notes
Avoid overcooking the chicken to prevent dryness. Allow sauce to thicken gradually for a creamy texture. Consider healthier alternatives like Greek yogurt for the cream.