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–+ servings
Mustard Chicken Delight

Mustard Chicken Delight

Savor the rich flavors of Mustard Chicken Delight, a creamy French-inspired dish with smoky lardons and earthy mushrooms. Perfect for weeknights or guests!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken breast fillets, cut into strips
  • 150 g smoked lardons
  • 250 g sliced Parisian mushrooms
  • 1 finely chopped onion
  • 2 tablespoons Dijon or whole-grain mustard
  • 125 ml heavy cream or crème fraîche
  • 1 tablespoon olive oil
  • 125 ml chicken broth
  • to taste Salt and pepper

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring spoons
  • Cutting board
  • None

Method
 

  1. Heat olive oil in a large skillet over medium heat and add lardons. Cook until golden brown and crispy, then set aside on paper towels.
  2. In the same skillet, add chicken strips and cook for about 5-7 minutes, flipping occasionally until browned on all sides. Remove and set with lardons.
  3. Sauté the chopped onion in the skillet until translucent, then add mushrooms and cook until softened and slightly golden.
  4. Return chicken and lardons to the skillet, stir in mustard until everything is coated evenly.
  5. Pour in chicken broth, simmer for about 5 minutes to let flavors meld and sauce thicken.
  6. Stir in heavy cream and cook for another 2-3 minutes on low heat. Season with salt and pepper to taste.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 700mgPotassium: 650mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 2mg

Notes

Use high-quality mustard for better flavor results. Don't rush the browning step; it's vital for deeper flavor. Garnish with fresh parsley or chives for added color and freshness. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months (omit cream before freezing). Reheat gently and stir in cream before serving.
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