I’m usually not a fan of cream sauces, but this Dijon cream works really nicely with the sautéed chicken breast and it’s not too rich. You can spice it up by swapping the Dijon for some hot English mustard, or adding a splash of Worcestershire sauce, or even a teaspoon of chilli flakes. Make sure you add the lemon juice off the heat: it keeps the taste fresher in the sauce.
4 free-range chicken breasts (about 180g each), skin on
extra virgin olive oil
Dijon mustard cream sauce
100ml dry white wine
200ml pouring cream
60g chilled unsalted butter, chopped
2 tbsp of Dijon mustard
1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve
1 lemon, halved
1. Remove the chicken from the fridge at least 1 hour before cooking and season liberally with sea salt.
2. Preheat the oven to about 70C fan-forced (90C conventional) so you can rest the chicken there once it is cooked.
3. Use a heavy-based frying pan large enough to fit all the chicken breasts. Heat the pan over medium-high heat. Brush the chicken with olive oil and place in the hot pan, skin side down.
4. Cook for five minutes or until the skin is crisp and golden, then turn and cook for a further four minutes or until the chicken is just cooked through. Transfer the chicken to a plate and rest in the oven while you make the sauce.
5. To make the sauce, pour the wine into the same frying pan and scrape the bottom well to deglaze. Add a good pinch of sea salt, pour in the cream and cook for two minutes at a rapid boil. Reduce the heat and whisk in the butter and mustard. Remove from the heat, stir in the parsley and season with black pepper and a squeeze of lemon juice.
6. Place each chicken breast on a separate plate and pour a generous amount of sauce over the top. Sprinkle with chopped parsley and serve.