Friday, April 3, 2015

Chicken in Creamy Mustard Sauce

I am back with yet another super easy recipe to make weeknight cooking a breeze! This recipe of Chicken in creamy Mustard Sauce is a steal. It is from one of my favourite cookbook by Mary Berry. I often try out her baked goodies but not the mains so much. However I will from now on! This dish needs just 3-4 ingredients and you are done.

Boneless chicken - 200 gms - cut into thin strips

Olive oil - 1 tsp

Garlic - 2-3 pods - crushed

Heavy cream - 1 cup

Salt - to taste

Pepper - to taste

Flour - 1 tsp

Mustard paste / sauce - 1 tbsp. - I used the readymade bottled grainy mustard. It gave a nice texture to the gravy.


Take 2 tbsp cream from the 1 cup heavy cream ,mix in the flour and keep aside.

In a pan heat the oil. Lightly sauté the crushed garlic. Add the chicken strips and fry till they turn light brown in colour and is 90% cooked.

Drain the chicken pieces and keep aside.

In the same pan , add the heavy cream. keep mixing so that the cream doesn't split. Add the flour - cream mixture and give it a good mix. Keep it on low flame.

Now add the chicken strips back into the pan. Let it simmer in the gravy for a minute. Turn of the heat and stir in the mustard sauce/paste. Season with salt and pepper.

Serve hot with some plain rice or some bread and enjoy the creamy deliciousness.

  • Make sure to add the mustard right at the end or else the dish could turn bitter.
  • Vegetarians can replace chicken with mushrooms!

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