Chicken (Or Pork) With Whole Grain Mustard Cream Sauce

I remember the first time I tasted a mustard cream sauce. It was during a particularly blustery autumn in France, and I’d ducked into a tiny bistro seeking shelter from the relentless wind. The aroma of thyme and something subtly tangy hung in the air, and I impulsively ordered the poulet à la moutarde ancienne. That first bite – the tender chicken, the creamy, intensely flavorful sauce studded with whole mustard seeds – transported me. It was comfort food elevated, a reminder that simple ingredients, expertly combined, can create magic. This recipe strives to recapture that magic, bringing a touch of French bistro flair to your own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 3
• Dietary Type: Varies (See Notes)

Ingredients

• 3 (8 ounce) chicken breasts (approximately each, or use pork equivalent)
• 2 tablespoons ground coriander
• 1/2 tablespoon crushed red pepper flakes (adjust to your own taste)
• 3 tablespoons fresh thyme
• 2 teaspoons sea salt
• 3 garlic cloves, minced (or chopped)
• Extra virgin olive oil
• 1 medium onion, finely diced
• 1 cup heavy cream
• 3 tablespoons whole grain mustard
• 1 cup white wine

Equipment Needed

• Medium sized mixing bowl
• Sauté pan
• Wooden spoon or spatula
• Sealed container or zip lock bag

Instructions

1. To make the marinade, combine the ground coriander, red pepper flakes, thyme, and sea salt in a medium sized mixing bowl.
2. In a separate bowl, combine a generous amount of olive oil with the minced garlic. Add the chicken (or pork) to the garlic oil and toss with your hands to ensure it’s completely coated.
3. Add 1 tablespoon of fresh thyme leaves to the chicken, toss again, and then transfer everything to a sealed container or zip lock bag. Marinate in the refrigerator for 2 hours. This allows the flavors to deeply penetrate the meat.
4. Thirty minutes before you plan to cook, remove the chicken from the refrigerator. This will allow it to come closer to room temperature, ensuring more even cooking.
5. Preheat your sauté pan to medium-high heat. Add 3 tablespoons of olive oil to the hot pan. Make sure the entire pan surface is completely coated by tilting the pan back and forth. When the pan starts to just smoke a little, it’s ready.
6. Carefully add the chicken to the hot pan and immediately lower the heat to medium. It’s important not to sear the meat too dark or caramelize the onions too brown because this is a cream sauce. Excess browning will prevent the drippings from giving the sauce too dark a color.
7. Sauté the chicken for approximately 2 minutes per side, until golden brown. Then, transfer the chicken to a plate. Don’t worry about cooking it all the way through at this stage; you’ll finish it in the sauce.
8. Discard any excess oil from the pan, leaving just a thin coating to cook the onions. Add the finely diced onion and 1 tablespoon of fresh thyme leaves. Cook gently until the onions are golden brown and softened, about 5 minutes. Stir frequently to prevent burning.
9. Add 1/2 cup of white wine to the pan. Using a wooden spoon or wooden spatula, scrape any drippings that are stuck to the pan. This process is called deglazing, and it’s crucial for adding depth of flavor to the sauce. Reduce this liquid until it reaches a syrupy consistency.
10. Add another 1/2 cup of white wine to the pan. Reduce the additional wine until it becomes an essence – a concentrated, aromatic liquid. This intensifies the flavor profile of the sauce.
11. Add 1/2 cup of the heavy cream. Reduce the heat to medium-low and simmer the cream and onions until the mixture has reduced by about half. This will thicken the sauce slightly.
12. Add the remaining 1/2 cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated and smooth.
13. Now add the remaining fresh thyme leaves. Adjust the seasonings to your taste, adding more sea salt or red pepper flakes if desired.
14. Add the chicken, along with any accumulated juices from the plate, back to the pan. Cover the pan tightly.
15. Simmer the chicken in the sauce, turning it once, until it is completely cooked through. The internal temperature should reach 165°F (74°C). Cooking time will vary depending on the thickness of the chicken breasts.

Expert Tips & Tricks

• For an even richer sauce, consider adding a tablespoon of Dijon mustard along with the whole grain mustard.
• If the sauce becomes too thick, add a splash of chicken broth or more white wine to thin it out.
• Don’t overcrowd the pan when searing the chicken. Cook in batches if necessary to ensure even browning.
• For a beautiful presentation, garnish with a sprig of fresh thyme and a drizzle of olive oil before serving.
• To ensure tender chicken, don’t overcook it. Use a meat thermometer to check for doneness.
• If you don’t have white wine, you can substitute chicken broth or vegetable broth. The flavor will be slightly different, but it will still be delicious.

Serving & Storage Suggestions

Serve the Chicken with Whole Grain Mustard Cream Sauce hot, over a bed of rice, mashed potatoes, or creamy polenta. It also pairs beautifully with roasted vegetables like asparagus, green beans, or Brussels sprouts.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or broth if needed to loosen the sauce. While freezing is possible, the sauce may separate slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	773 kcal	N/A
Calories from Fat	463 g	60%
Total Fat	51.5 g	79%
Saturated Fat	24.4 g	121%
Cholesterol	253.8 mg	84%
Sodium	1898.7 mg	79%
Total Carbohydrate	12.9 g	4%
Dietary Fiber	3 g	12%
Sugars	3 g	N/A
Protein	50.7 g	101%

Please note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Pork Tenderloin: Substitute the chicken breasts with pork tenderloin for a richer flavor. Adjust cooking time accordingly.
• Fish: For a lighter option, use firm white fish such as cod or halibut. Reduce the cooking time to prevent overcooking.
• Dairy-Free: Replace the heavy cream with coconut cream or cashew cream for a dairy-free alternative. Be aware that this will slightly alter the flavor profile.
• Vegetarian: This recipe also works surprisingly well with pan-fried halloumi cheese or thick slices of portobello mushroom!
• Spicy Kick: Add a pinch of cayenne pepper to the sauce for an extra layer of heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried thyme instead of fresh thyme?
A: Yes, you can substitute dried thyme for fresh thyme. Use about 1 teaspoon of dried thyme for every tablespoon of fresh thyme.

Q: What if my sauce is too thin?
A: If your sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the cooked chicken to the sauce just before serving.

Q: Can I use a different type of mustard?
A: While whole grain mustard is recommended for its texture and flavor, you can experiment with other types of mustard such as Dijon mustard or honey mustard.

Q: What is the best way to check if the chicken is cooked through?
A: The best way to check if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast; it should register 165°F (74°C).

Final Thoughts

This Chicken (or Pork) with Whole Grain Mustard Cream Sauce is more than just a recipe; it’s an invitation to create a comforting and elegant meal in your own kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re cooking for a special occasion or a cozy weeknight dinner, I encourage you to try this recipe and experience the magic of simple ingredients transformed into something truly extraordinary. Enjoy, and don’t hesitate to share your feedback and creations with me!