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Creamy mustard chicken supremes can match what you'd find at top restaurants. Juicy chunks of chicken covered in a velvety mustard sauce, ready in under 20 minutes to bring elegance to your dinner. This tasty creation will win over anyone who likes fancy home cooking.
Why you'll love this dish
This dish shows off how tender chicken gets when mixed with strong mustard flavors and smooth cream. It's a cheap way to make something fancy at home while keeping things quick and easy. Whether you're feeding your family or having friends over, everyone will be impressed.
What you'll need
- Chicken supremes: 4 good pieces, cut into cubes for even cooking.
- Shallots: 2 finely chopped for their gentle flavor.
- Thick cream: 25cl to make a rich sauce.
- Dijon mustard: 2 tablespoons, adjust to how strong you want it.
- Unsalted butter: 30g for a softer texture.
- Neutral oil: 1 tablespoon for cooking.
Simple step-by-step guide
- Getting ready
- Chop the shallots finely and cut the chicken into even cubes so they cook properly.
- Starting the cooking
- Melt the butter with oil in a pan over medium heat. Cook the shallots until they turn clear.
- Cooking the chicken
- Toss in the chicken pieces and brown them for 5-6 minutes, stirring gently.
- Making the sauce
- Add the mustard first, then pour in the cream. Stir carefully to coat all the chicken.
- Simmering
- Let it bubble gently for 10 minutes on low heat so the sauce gets thicker on its own.
- Finishing touches
- Taste and add salt if needed, then serve hot with whatever side you like.
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Making it your own
Change up this dish however you want by throwing in some fried button mushrooms or seasonal veggies. Fresh herbs like thyme or tarragon will give it extra flavor. If you're watching calories, light cream works just as well and still tastes amazing.
Frequently Asked Questions
- → Which mustard works best?
- Dijon mustard brings out the best flavor. Adjust the amount to suit your taste for spice.
- → Can I use light cream?
- Sure, but the sauce won’t be as thick, and it might take longer to thicken. Heavy cream works best here.
- → How can I stop the sauce from splitting?
- Turn the heat down before stirring in the cream and mustard. Mix gently and avoid boiling to prevent splitting.
- → Can I make this ahead of time?
- Yes, it reheats nicely. Heat gently on low, and add a touch of cream if the sauce thickens too much.
- → What sides go well with this?
- Plain rice soaks up the sauce beautifully. Fresh pasta or steamed potatoes are also great choices.