Creamy Dijon chicken

Recipe from: 11 March 2011
recipes chicken baking mustard cream

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 4
    large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
  • 2
    large leeks, finely sliced
  • 2
    garlic cloves, crushed
  • 250
  • 2
    Dijon mustard
  • 1
    wholegrain mustard
  • juice of 1/2 lemon
  • salt & pepper to taste
  • fresh parsley to serve
  • olive oil for frying
  • starch of your choice to serve


10 mins
Heat the oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
Fry the leeks and garlic until fragrant and softened (about 5 minutes).
Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
Add lemon juice and place the chicken back into the sauce.
Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

Reprinted with permission of Simply Delicious.
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