Chicken in creamy sauce with Dijon mustard
4 servings
45 minutes
Chicken in creamy Dijon mustard sauce is an exquisite dish of French cuisine that embodies sophistication and depth of flavor. Its roots lie in gastronomic traditions where cream and mustard create a harmony of softness and spiciness. The sautéed chicken pieces acquire a golden crust and then simmer in a delicate sauce infused with shallots, white wine, and chicken broth. Dijon mustard adds a slight sharpness, balancing the creamy texture. This dish is perfect for both cozy family dinners and festive occasions.
1
Wash the small chicken, dry it, and cut it into pieces. Season each piece with salt and pepper. Preheat the oven to 200 degrees.
- Chicken: 1 piece
- Dijon mustard: 2 tablespoons
2
Heat vegetable oil in a pan and fry the chicken pieces in two stages. First, skin side down — until a deep brown color, then on the other side, 5 minutes per stage.
- Vegetable oil: 1 tablespoon
- Chicken: 1 piece
3
Place the cooked chicken on a baking tray and put it in the oven on the middle rack. Cook for about 15-20 minutes, avoiding burning the skin. There are at least two ways to do this: periodically spoon the chicken meat with the juice from the bottom of the tray or cover the tray with foil after about 10 minutes.
4
Meanwhile, in the pan where the chicken is frying, add finely chopped shallots, wine, and broth, bring to a boil, then reduce the heat after 3 minutes, add cream, and simmer for another minute, stirring constantly.
- Shallots: 2 pieces
- Dry white wine: 0.8 glass
- Chicken broth: 0.8 glass
- Cream 48%: 0.3 glass
5
Chop the green onion. Before serving, drizzle the chicken with sauce and sprinkle with onion.
- Green onions: to taste