One of the first things I learnt to cook (and love) when I started living out of home was Chicken Tonights Golden Mustard Simmer Sauce – with chicken + green beans and rice. Simple huh? I would have this at least once a week. It used to be my comfort meal.However, after having Parker, I canned all pre-made dinner sauces in our house – especially after reading some of the ingredients and not knowing what some of them were. So tonight, for the first time, I gave my old favourite a go.. How hard could it be?? Really ??.
– 2 chicken breasts, cut into medallion sized pieces
– 2 tablespoons of a good quality wholegrain mustard
– 80ml of cream
– 150ml of homemade chicken stock
– 1 large clove of garlic, smooshed and chopped finely
– salt and pepper
1. Season both sides of the chicken medallions with plenty of salt and pepper. Heat a large frypan or skillet with a small amount of oil.
2. Once hot, seal and brown all the chicken – best to do it in batches so that you don’t overcrowd your pan. Try and aim for golden caramalized bits on your chicken!
3. Once all your chicken is brown, golden and cooked through, set your medallions aside on a plate and cover with foil.
4. Reduce the temperature down to low, and add the garlic. Saute the garlic for 2minutes making sure that it doesn’t burn – nothing worse than the overpowering taste of burnt garlic through a dish 😦
5. Add the mustard and fry off a little (about 60sec) until wonderfully fragrant, add cream, continuously stirring.
6. Pour in the stock and whisk until combined. Bring to the boil and turn it back down to a gentle simmer.
7. Reduce the sauce by half before returning the chicken to the pan – along with its juices 😀 Once the chicken is in – simmer for about 5minutes – by this time the sauce should be thickened.
8. Serve the medallions of chicken with plenty of sauce spooned on top! Yum.
Serves 3. Can be served with rice, and steamed vegetables or with sweet potato/potato mash and green beans. Oh, and Parker loved this 😀 and even had seconds. You could also totally add honey or marsala in the end stages if you like sweet sauces.