Written for one request, published for everyone
Creamy Mustard Chicken with Carrots and New Potatoes
Pan-seared chicken breast in a mustard and crème fraîche sauce with carrots, served with boiled new potatoes.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 4
- Method
- hob
- Cuisine
- French
Per serving · estimated
- Energy
- 565 kcal
- Protein
- 41 g
- Fat
- 26 g
- Carbs
- 40 g
Method
Step 1 of 12
Halve the new potatoes and put them in a pan of salted water over high heat.
New potatoes
Salt
Step 2 of 12
Boil the potatoes until a fork slides in easily, about 16 minutes.
- New potatoes
What ‘ready’ looks like Step 3 of 12
Meanwhile cut the carrots into thin rounds.
Carrots
Step 4 of 12
Dice the onion and mince the garlic.
Onion
Garlic
Step 5 of 12
Slice each chicken breast horizontally into two thin cutlets and season with salt and pepper.
Chicken breasts- Salt
Black pepper
Step 6 of 12
Heat the olive oil in a large frying pan over medium-high heat.
Olive oil
Step 7 of 12
Sear the chicken for 3 minutes per side until golden, then lift onto a plate.
- Chicken breasts
Step 8 of 12
Add the onion, garlic and carrots to the pan and cook for 5 minutes until softening.
- Onion
- Garlic
- Carrots
What ‘ready’ looks like Step 9 of 12
Stir in the mustard and stock and scrape the base of the pan clean.
Dijon mustard
Chicken stock
Step 10 of 12
Stir in the crème fraîche and simmer for 3 minutes until the sauce coats a spoon.
Crème fraîche
What ‘ready’ looks like Step 11 of 12
Return the chicken and any juices to the sauce and simmer 4 minutes, until cooked to 74 °C in the thickest part.
- Chicken breasts
What ‘ready’ looks like Step 12 of 12
Drain the potatoes, scatter the tarragon over the chicken and serve.
- New potatoes
Fresh tarragon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.