Chicken with Creamy Mustard Sauce and Roasted Vegetables

Raravina Recipe Chicken With Creamy Mustard Sauce

Articles

All Things Wine

Ingredients:

For Chicken and Mustard Sauce:

- 4 boneless, skinless chicken breasts (about 150 grams each)
- Salt and freshly ground black pepper 30 ml olive oil
- 1 large shallot (about 50 grams), finely chopped
- 2 cloves garlic, minced
- 150 ml chicken broth
- 120 ml heavy cream
- 30 ml Dijon mustard
- 30 ml whole grain mustard
- Fresh tarragon or thyme, chopped (optional, for garnish)

For Roasted Vegetables:

- 300 grams baby carrots, halved lengthwise
- 300 grams Brussels sprouts, halved 300 grams small potatoes, quartered
- 30 ml olive oil
- Salt and freshly ground black pepper
- Fresh herbs (e.g., rosemary or thyme), for garnish  

Instructions:

Prepare the Chicken:

1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

Make the Mustard Sauce:

1. In the same skillet, add the chopped shallot and cook until soft, about 2 minutes.
2. Add the garlic and cook for another minute.
3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and mustards, and bring to a simmer.
3. Reduce the heat and cook until the sauce thickens slightly, about 3-4 minutes.
4. Return the chicken to the skillet and coat with the sauce. Warm through.

Roast the Vegetables:

1. Preheat the oven to 200°C (400°F). Toss the carrots, Brussels sprouts, and potatoes with olive oil, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast until tender and caramelized, about 25-30 minutes. Garnish with fresh herbs.

Serve:

Serve the chicken with a generous spoonful of the creamy mustard sauce. Arrange the roasted vegetables on the side.   

Wine Pairing