Quick and easy Recipe

The creamy and tender chicken with a slight mustard punch is the perfect dish to have during a rainy weather or cold season. Pairs up well with any type of vege, such as asparagus, brussel sprouts or broccolini.

Ingredients:

• 2 pieces of Maryland chicken
• 1 teaspoon of dijon mustard
• 1 cup of white wine
• 1 cup of chicken broth/stock
• 1 cup of cooking cream
• 1 teaspoon of chicken stock powder
• Half chopped shallot
• Some chopped red onion
• Thyme leaves (as per your preferences)
• Half cup of cooking cream
• Butter (as per your preferences)
• Flour + salt/ garlic salt

How to cook Poulet à la Moutarde (Creamy Dijon Mustard Chicken):

• Before you start cooking, marinate the chicken for at least 2 hours with a tiny pinch of salt.
• Coat the chicken with flour and cook it in the pan under medium heat. Remove the chicken from the pan and set it aside.
• Add red onion and shallots to the pan and pan fry it to slightly brown.
• When the onion and shallots started browning, add wine, mustard, chicken stock/broth and a sprink of chicken stock to the pan. Simmer it for the next 15 minutes under low heat.
• Add the cooking cream and some butter to the pan – mix it well.

• Place the chicken in the cooking pan and cover it with a lid. Cook for 15 to 20 minutes (depending on the thickness of the chicken)
• Sprinkle some thyme leaves in the pan before covering it with a lid if you want some extra herb taste to the chicken.

When the chicken’s ready, sprinkle some parsley leaves over if you wat more color to your meal.