Sautéed Chicken with Mustard Cream Sauce

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I use mustard a lot in my cooking so I was very excited to receive a sample from Seattle based Mustard and Co. I love that they had discovered us through another producer that we work with in the Pacific Northwest, Bunches & Bunches, Ltd. and that our network of producers is expanding across the country. It makes me want to get on a plane tomorrow and visit all 50 states to find all the culinary gems that I’ve yet to discover!


But back to that mustard. The minute it arrived and I had my first taste, I knew it would be perfect with my favorite chicken and cream recipe adapted from Nigel Slater. The flavors were so much bolder and more vibrant than mustard I normally keep on hand. I made the chicken for my friend Leigh this week and paired with spinach and butternut squash to soak up all the yummy mustard sauce. The result was something decidedly different- my same favorite flavors but a bolder taste.



Sautéed Chicken with Mustard Cream Sauce


1 tablespoon butter
1 tablespoon of olive oil
4 large chicken thighs

Salt and freshly ground pepper
Fresh tarragon leaves (about 30)
1/2 cup of dry white wine

1/2 cup of heavy cream

1 tablespoon of mustard
Lemon juice, to taste



1. In a large skillet, melt the butter and the oil together on medium-high heat. Season the chicken thighs with salt and pepper and pat dry with a paper towel.
2. When the butter starts to foam, add the chicken thighs (skin side down).
3. Let sit until the skin turns golden brown (about 6-8 minutes).
4. Flip the chicken, lower the heat and add half of the tarragon leaves.
5. Cover and cook for another 10 -15 minutes on low until the chicken is fully cooked. To test, prick a thigh with a skewer and make sure the juices run clear.
6. Remove the thighs to a warm plate and discard most of the fat, but don’t discard the tarragon leaves.
7. Return the pan with the tarragon leaves and browned chicken bits to medium-high heat and add the wine. Allow the wine to bubble while scraping up all the bits left in the pan, incorporating the browned bits as you would for a gravy.
8. Add the remaining tarragon, cream and mustard, stirring to mix.
9. Return the chicken to the pan and let the sauce bubble until it has reduced by half (this will happen very quickly).
10. Just before serving add a good squeeze of lemon and season to taste. Serve warm (I paired with roasted butternut squash and sautéed spinach).

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