Creamy Mustard Chicken with Mushrooms and Peas
Creamy Mustard Chicken with Mushrooms and Peas is a comforting dish featuring tender chicken cooked in a creamy mustard sauce. Earthy mushrooms and sweet peas add depth and texture to the dish, creating a flavorful and satisfying meal.
Equipment
- large skillet
Ingredients
- 3 medium boneless chicken breast cutlets
- 2 tbsp ghee
- 1 shallot minced
- 8 oz mushroom sliced
- 2 tbsp butter
- 2-4 2-4 garlic cloves grated
- 1 sprig of fresh thyme
- 1/2 cup white wine
- 1 tbsp Dijon Mustard
- 1 tbsp whole grain mustard
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup fresh or frozen peas
- 1 tbsp fresh parsley
- Salt to taste
- black pepper to taste
Instructions
- In a large skillet, heat the ghee on medium-high flame.
- Season the chicken with salt and black pepper.
- Now sauté chicken for 2-3 minutes each side, until browned. Remove and transfer to a plate.
- Add shallot into the skillet. Sauté for a few minutes.
- Add the mushrooms, thyme, and garlic.
- Cook for about 3 minutes stirring often.
- Deglaze with the white wine and cook until liquids evaporates.
- Add the mustards, heavy cream, and broth to the pan.
- Return chicken to skillet.
- Reduce heat to medium. Cover skillet and cook until chicken is cooked through and the sauce thickens for about 15 minutes.
- Add the peas to the skillet and cook for 2 more minutes.
- Sprinkle fresh parsley before serving.
Video
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