Grandma's Notebook · Warming Little Dinners
A sauce that coats the spoon, tender chicken, and the aroma of mustard: this pan-fried chicken with mustard It's one of those little dishes that we like to have when the evenings get shorter.
This version with two mustards is prepared in 30 minutes for two people, No marinating or oven baking required. First, brown the pieces, then prepare the sauce in the same pan to capture all the juices. A few simple steps are all it takes to keep the meat moist and prevent the sauce from curdling.
The 30 minutes includes preparing and cooking the chicken. Allow time for your side dish, or start cooking the rice at the same time.
A frying pan 26 cm This quantity is suitable: the pieces can brown without forming a thick layer, and the sauce remains easy to monitor. Sage Green frying pan with handle by Mamie Cocottes It has a capacity of 1.8 litres and 5.5 cm high sides. Its handle and additional handle allow it to be gripped with two hands, with appropriate protection when it is hot.
Cast iron retains heat: gradually bring it to temperature with a little oil, then reduce the heat before adding the cream. There's no need to aim for a very high temperature. For four people, brown the meat in batches and choose a larger pan, such as a 30 cm saucepan, rather than doubling the quantities in a small pan.
Dijon mustard adds character to the sauce; wholegrain mustard contributes its small grains and a rounder flavor. The stock loosens the browned bits before the cream is added.
Grandma's hideaway: Take the cream out at the beginning of the preparation and measure the stock before turning on the heat. Since the mustards and stock are already salted, taste the sauce before adjusting the seasoning.
Peel and finely chop the shallot. Cut the chicken into strips about 1.5 cm thick, then pat them dry with paper towels. Pieces of a similar size cook more evenly; a dry surface browns better.
Have both mustards, the cream, and the stock ready. Save the parsley for last to preserve its aroma.
Pour the oil into the pan and gradually heat over medium heat for about 2 minutes. Arrange the strips in a single layer. Let them brown, then turn them over: allow 5 to 6 minutes in total for this first searing.
The meat will finish cooking in the sauce. Set it aside on a clean plate. If the pieces overlap, cook them in two batches: an overcrowded pan will cause the chicken to release water and prevent it from browning properly.
Reduce the heat slightly, add the butter and then the shallot. Stir for 2 minutes, without letting it brown. Pour in the 100 ml of stock and gently scrape the bottom of the pan with a wooden or silicone spatula.
Let it simmer for about 2 minutes. The golden juices will flavor the sauce; if there are any burnt or bitter traces on the bottom, it's best to clean the pan before continuing.
Reduce the heat. Stir in the cream, Dijon mustard, and wholegrain mustard. Mix gently and let it simmer for 1 to 2 minutes: the sauce should just barely bubble up, not boil vigorously.
Taste it. If you prefer a milder flavor, start with half the Dijon mustard and add the rest to taste.
Return the chicken and its juices to the sauce. Simmer over low heat for 4 to 5 minutes, turning the pieces occasionally. The cooking time will depend on their thickness: check that the thickest pieces reach 74°C core temperature with a kitchen thermometer.
The sauce should coat the meat while remaining smooth. Add a little hot stock if it thickens too much. Season with pepper, adjust the salt, and sprinkle with parsley just before serving.
The key to a good result is two things: moderate searing and gentle finishing. The pan remains hot after reducing the heat; wait a few moments before adding the cream.
| What you observe | The right move |
|---|---|
| The chicken sticks when you turn it over | Let it brown a little longer: a golden crust will detach more easily. Reduce the heat if the bottom is browning too quickly. |
| The sauce is becoming too thick | Add hot broth, one tablespoon at a time, then stir over low heat. |
| The cream is starting to separate | Remove the pan from the heat and stir gently. For the next batch, use heavy cream and avoid a vigorous boil. |
| The mustard flavor is too strong | Add a teaspoon of cream and adjust. Start with less Dijon if you're cooking for sensitive palates. |
| The chicken becomes dry | Avoid prolonged cooking once 74°C is reached. Cut into even pieces and serve immediately. |
To stir the sauce in an enameled pan, use a wooden or silicone spatula. After the meal, let the pan cool before cleaning it: the steps are detailed in our Enameled cast iron maintenance guide.
For a weeknight dinner: Serve it with rice, tagliatelle, or steamed potatoes. Start preparing the side dish at the beginning of cooking so that everything arrives hot at the table.
For a more autumnal dish: Serve with roasted carrots or sautéed mushrooms. If you wish to add 150g of mushrooms to the sauce, brown them separately before the chicken and allow a few extra minutes.
For a change: Sliced turkey is also suitable; adjust the cooking time accordingly and check the internal temperature. Unsweetened plant-based cream can be used instead of heavy cream, but its consistency and flavor will vary depending on the specific product. The result will differ.
This chicken is best served just after cooking, when the sauce has barely coated the meat. However, you can finely chop the shallot and measure the ingredients in advance, then keep the fresh ingredients refrigerated until you're ready to cook.
To store leftovers, divide them in a shallow container and refrigerate at 4°C (39°F) or below within two hours. Consume within two days. Gently reheat with a little stock, stirring, until the pieces are piping hot throughout. Avoid over-reducing the sauce: it will thicken and the chicken will lose its tenderness.
The combination of Dijon and wholegrain mustard balances the spiciness and texture. You can use only wholegrain mustard for a generally milder result, or reduce the amount of Dijon. Taste before adding salt.
Yes, with boneless chicken thighs cut into even pieces. They often require a little more cooking time: the 30 minutes stated is for sliced chicken breasts. Always check that the internal temperature reaches 74°C (165°F).
No. The sauce is cooked uncovered so you can monitor it and let it thicken slightly. If it reduces too quickly, lower the heat and add a little stock.
This recipe uses stock for deglazing; white wine is not necessary. Choose a lightly salted stock, as the mustard already provides sufficient seasoning.
If you often cook for two, the 26cm size allows you to prepare this chicken and then vary your dinners: sautéed vegetables, eggs, or small pan-fried dishes. For multiple uses, a set offers another way to organize your kitchen.
With a diameter of 26 cm and a capacity of 1.8 liters, it's perfect for preparing two portions. Its sage green hue adds a touch of softness to the table, and its convenient handle makes it easy to carry with two hands.
View the Sage Green frying pan with handle
A 24cm round casserole dish, a 30cm stockpot, a saucepan, and four other pieces to handle everything from quick dinners to elaborate weekend recipes. A great option to consider if you want to equip yourself with a variety of cookware in matching colors.
Discover the 7-piece setChoose your size based on the quantities you usually cook. Dimensions, available colors, and availability are indicated on each product page.
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