Another one pan wonder.

I wanted a meal I could make quickly and preferably with as little mess as possible. It was late by the time I got home and needed to whip something together pretty quickly. The troops were getting restless and about to eat our pet cats (kidding!). While our cats were safe, my sanity wasn’t. The kids were running a muck and complaining about how hungry they were.

One of my go-to quick and simple meals is Chicken with Lemon Garlic Cream Sauce, however, I didn’t have any fresh lemons. So I had to resort to trusty Google. Going through a collection of 85 different “skillet” (aka frying pan) meals, I settled on this one – creamy dijon chicken.

Yes, it contains mustard but it isn’t at all strong. I adapted the original recipe as found the mustard and lemon juice a little overpowering – even for my taste. I wanted a meal that I knew my family would eat. So I softened it a little to this version.

Growing up with mustard

Mustard is a condiment that you either love or hate. It can polarise many people. I grew up with it in my household. Mum and dad being Czech would love to have frankfurters for dinner with fresh bread, gerkins and of course mustard. Their preference was Hot English Mustard but really any mustard is far better than no mustard. My family are not so much fans of mustard but I do try and sneak it into meals where possible. Dijon is great to cook with. It’s got a great flavour without being too spicy. Dijon originated in France so it’s not surprising that Dijon is made with wine.

Creamy dijon chicken is best served with brown rice and steamed vegetables. I was apprehensive about whether they’d love it or hate it. As mentioned, I softened the flavour intensity. That gave me hope that my family would think this meal was at least OK.

I can reassure you that it met with rave reviews. Both daughters literally licked the frying pan clean. Their only complaint was that I didn’t make enough sauce. In reality I made the right amount as it was all gone.

Creamy Dijon Chicken

While mustard polarises many, this sauce is mild yet full of flavour. Serve with rice and steamed vegetables for a meal the whole family will love.

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Servings 4 people

Ingredients

 

• 2 tablespoons olive oil, divided
• 4 boneless chicken breasts
• ¼ cup flour
• 2 cloves garlic, minced
• ½ cup white wine
• ¾ cup heavy cream
• 2 tablespoons Dijon mustard
• 1 lemon, juiced
• salt
• Freshly ground pepper
• 2 tablespoons chopped parsley

Instructions

 

• Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.
• With each breast, slice it into tenderloin sized pieces or thin schnitzels. Coat chicken in flour and add to the frying pan. Cook until cooked through, about 4-5 minutes on each side. Transfer to a plate.
• To the same frying pan, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season to taste with salt and pepper.
• Add the chicken back into the frying pan and cover with sauce. Serve chicken over cooked rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.

Notes

If you are a sauce lover, double all ingredients except for the oil, chicken and flour.