chicken &/or mushrooms with creamy mustard sauce for Deb

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chicken &/or mushrooms with creamy mustard sauce for Deb
serves 2

Deb requested something in a creamy sauce that could cater both to vegetarians such as herself and omnivores such as her partner. I rarely cook creamy sauces but this reminded me of a chicken dish I made at school with white wine and mustard. I remember being blown away with how good a creamy sauce can be back then. And this little number lives up to my memories. I’ve cooked the mushies and chicken in the same pan but probably best to keep them separate unless you’re cooking for a vegetarian who is cool with that sort of thing.

for the mushies/chicken:
2 portabello mushrooms
or 1 chicken breast per person
1/2 cup white wine
1-2 tablespoons wholegrain mustard
1/2 cup cream (heavy / pure)
for the broccolini:
1 bunch broccolini or broccoli
1 lemon

1. mushies / chicken: Place a large skillet (or two smaller ones if cooking separately) on a very high heat.

2. Trim mushroom stalks and bash the fat end of the chicken breast to make it a more even thickness. Season.

3. Add a little oil to the hot pan and sear the mushrooms and chicken for 2 minutes or until golden brown.

4. broccolini: Meanwhile, bring about 1cm (1/2in) of water to boil in a medium saucepan.

5. Add broccolini and steam, covered for 5 minutes or until tender.

6. mushies / chicken: Turn chicken and mushrooms and cook for another 2 minutes, reducing the heat if it is starting to burn.

7. Add wine and allow to simmer and reduce for a minute or so. Reduce heat to medium. Stir in the mustard and cream and continue to simmer until the sauce has reduced slightly and the mushies and chicken are cooked through.

8. Don’t forget the broccolini. When it is tender, drain and place on a serving plate. Zest the lemon and scatter over the broccolini. Squeeze over a little lemon juice and drizzle with extra virgin olive oil. Season.

prepare ahead?

You could brown the mushies and chicken and make the sauce. Just be careful and use a gentle heat when reheating to make sure you don’t overcook the chicken.

leftover potential

Will keep in the fridge for a week or so, depending on the cream.

variations for fun

vegan / dairy-free – skip the chicken and just cook mushrooms. Ditch the cream and add a little extra virgin olive oil or coconut oil to the sauce to make it a little richer.

carnivore – skip the mushrooms. Pork cutlets would also be lovely instead of the chicken.

dairy-free – skip the cream in the sauce and finish the sauce with a generous drizzle of olive oil.

problem solving guide

chicken tough or dry – it’s important to get the chicken cooked through without over doing it. Next time use a lower heat and test it earlier. For now just be glad the sauce is there to make it taste more moist.

chicken under cooked – if you cut into the chicken and can see transfucent or pink bits, best to pop it back in the pan for a few minutes. Raw chicken is high risk for food poisoning so be extra careful.

bland – remember to season generously.

too mustardy– I’ve made the sauce quite mustardy. If you’re not a big fan add a little more cream to dilute the intenseness.

serving suggestions

Divide between two warm plates and serve broccolini in the middle.

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