Tender Chicken Mustard

French cuisine gives us this wonderfully tasty mushroom mustard chicken dish. It turns basic ingredients into something super flavorful in under 30 minutes. The chicken tenders stay nice and juicy, covered in a creamy whole grain mustard sauce with golden mushrooms. This updated classic works great as a weeknight dinner when you're short on time but still want to eat something delicious.

Key Players

• Chicken tenders: These soft cuts cook quickly while staying moist, unlike whole breasts which can end up dry
• Button mushrooms: They add a nice bite and soak up all the sauce flavors perfectly
• Whole grain mustard: The whole seeds give more interesting flavor layers than smooth mustard would
• Heavy cream: It brings everything together in a silky mixture without making the sauce too heavy
• Fresh garlic: A simple but crucial item that gently flavors the entire dish

How To Make It

Getting the chicken ready:

Add salt and pepper to both sides of your chicken pieces. Heat up a pan on high with a splash of olive oil. Put in the tenders and let them brown for about 2 3 minutes per side until they look golden. Set them aside on a plate.

Cooking the mushrooms:

In the same pan, add sliced mushrooms without washing them (just wipe them with a paper towel to keep their flavor). Cook them on medium-high heat for around ten minutes, letting them be. You'll notice they release water first before they start to brown. This step makes sure your mushrooms aren't soggy and bland.

Making the sauce:

Put butter and finely chopped garlic in the pan. Cook for 30 seconds until it smells good, but don't let the garlic get brown. Pour in the cream and gently mix in the whole grain mustard. Let it bubble for 2 3 minutes so the sauce gets a bit thicker.

Finishing touches:

Put the chicken tenders back into the sauce to warm them up and let them soak up the flavors for 2 minutes. Taste and add more salt and pepper if needed.

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The first time I made this dish, I used fresh mushrooms from the farmers market. Wow, what a difference! Farm mushrooms have a much deeper earthy taste that completely changes this simple dish. My daughter, who usually hates mushrooms, now asks for seconds.

Serving Time!

This mustard chicken goes really well with lots of different sides. Fresh pasta soaks up the creamy sauce nicely, while basmati rice gives you a good texture contrast. For something more homestyle, try some pan-fried potatoes to add a crispy element to your meal. A simple green salad with just olive oil and lemon juice brings freshness and lightness.

Tasty Twists

The basic recipe can be changed up in tons of ways. If you like stronger flavors, add a teaspoon of Dijon mustard along with the whole grain kind. Those with a sweeter tooth might enjoy stirring in a spoonful of honey to balance the tangy taste. For a fancier version, splash some dry white wine into the pan after cooking the mushrooms. Vegetarians can swap the chicken for firm tofu pieces soaked beforehand in soy sauce and olive oil.

Keeping It Fresh

This dish stays good in the fridge for 2 3 days in a sealed container. When reheating, it's best to use a pan on low heat with a few drops of water or cream to loosen up the sauce which will have thickened. Try not to use the microwave as it can make the chicken tough. If you want to plan ahead, you can make just the sauce separately and cook the chicken right before eating the sauce alone freezes well for up to a month.

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This mustard chicken dish hits the sweet spot between easy and fancy for me. I learned it from my grandma who used cooking to bring everyone together even on the busiest weeknights. This meal reminds me that good food doesn't have to take hours or need hard-to-find ingredients. It's a recipe I'm proud to pass down to my kids as a tasty part of our family tradition.

Frequently Asked Questions

→ Can I make this ahead of time?

Absolutely! Prep it the night before and reheat gently over low heat, adding a splash of cream if it thickens too much.

→ What kind of mushrooms should I use?

Button mushrooms work great, but you can switch it up with oyster or a variety of wild mushrooms for extra flavor.

→ Is there a lighter option for the cream?

Sure thing, go for light cream or coconut milk. Keep in mind the sauce will be less rich.

→ How do I know the chicken is cooked?

Make sure there’s no pink in the center and the juices run clear. Thin slices should cook up in about 5-6 minutes.

→ What sides pair well with this?

This dish is perfect with pasta, rice, mashed potatoes, or greens like green beans.