Chicken in mustard sauce | Oven baked
Tender chicken breast baked in a creamy mustard sauce with a touch of honey.
Equipment
- Large ovenproof dish
- Kitchen whisk
Ingredients
- 500 g chicken breast
- 2 shallots
- 2 tbsp butter
- 2 tbsp wheat flour
- 100 ml chicken stock
- 2 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 tbsp heavy cream
- pinch of thyme or tarragon
Instructions
- Preheat the oven to 190°C.
- In a medium pot, melt the butter over low heat. Add the finely chopped shallot and fry until translucent. Then, add the wheat flour and stir with a whisk for 2-3 minutes.
- Remove from the heat, pour in the broth and stir vigorously with a kitchen whisk until a thick sauce is obtained. Add the remaining sauce ingredients: the wholegrain mustard, Dijon mustard, honey, cream and thyme/tarragon. Mix thoroughly and set aside.
- Cut the chicken breast into 2-3 cm thick slices and arrange them in a large ovenproof dish, ensuring they don’t overlap. Spread the prepared mustard sauce evenly over the chicken.
- Place the prepared chicken in the preheated oven and bake for approximately 20-24 minutes or until the chicken is cooked through. It's a good idea to check the meat after 20 minutes and, if needed, continue baking for a few more minutes.
- After baking, give the sauce a gentle stir to achieve a smooth consistency.
- Serve with your favourite side dish. Enjoy your meal!
Notes
- Here's a handy tip: as the chicken cooks, it may release its juices, which can cause the sauce to separate. After baking, simply give it a gentle stir to achieve a smooth and consistent texture.
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