piglet writes: This one is really quick easy, but can’t really be done ahead of time.

Mustard Cream Chicken


  • 12 Boneless, skinless chicken thighs (amount depends on the number of people you are feeding (count on 3 thighs per person)
  • 1-2 Tbsp oil (olive or canola)
  • 1/2 cup White Wine (I prefer an off dry reisling for this recipe)
  • 2-3 Tbsp of Grainy Mustard (Mrs. McGarrigles Hot Whisky Mustard is especially good in this recipe but a grainy dijon works well too)
  • 1/2 - 3/4 cup of Heavy Cream (35%).


  1. Heat a frying pan over medium high heat.
  2. Heat 1 Tbsp of oil.
  3. When oil is hot, add chicken thighs and brown on all sides. Add more oil if necessary.
  4. Turn down heat (medium to medium-low)and continue cooking chicken until done - juices run clear.
  5. Remove chicken from the pan, set aside and keep warm.
  6. Turn up the heat to medium and deglaze the frying pan with the white wine - scraping up the brown bits in the bottom of the pan.
  7. Add grainy mustard and cream. Turn down heat to medium low.
  8. Return the chicken and any juices to the pan and heat through.
  9. Serve with roasted baby potatoes.

Serves 4.

recipes/mustard_cream_chicken.txt · Last modified: 2007/02/10 06:32 by Fresh Foodie
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