Chicken in Mustard Cream

Method

1. 1

   Dry and Season:

   • ✦Pat 2 chicken breasts, about 150 g each, thoroughly dry
   • ✦Season both sides with ½ tsp salt
2. 2

   Sear:

   • ✦Heat 1 tbsp garlic-infused oil over medium-high heat
   • ✦Place the chicken smooth-side down and cook for 4 minutes without moving
   • ✦Turn and cook for 2 minutes, then remove; the chicken will not yet be cooked through
3. 3

   Build the Base:

   • ✦Add 15 g butter over medium heat
   • ✦Add 160 g carrot cut into 5 mm coins and cook for 4 minutes
   • ✦Add 1 sliced red bell pepper and cook for 3 minutes
   • ✦Scrape up the browned bits
4. 4

   Make the Sauce:

   • ✦Add 100 ml water and bubble while scraping the pan clean
   • ✦Stir in 200 ml double cream
   • ✦Add 1½ tbsp plain onion- and garlic-free Dijon mustard and 1 tsp dried thyme
   • ✦Simmer for 3 minutes until the sauce coats a spoon
5. 5

   Finish the Chicken Gently:

   • ✦Return the chicken and its juices to the sauce
   • ✦Cover and cook on the lowest heat for 8–10 minutes
   • ✦Check the thickest part of each chicken breast has reached 75 °C
6. 6

   Hold if Needed:

   • ✦Remove the pan from the heat and keep the lid on for up to 30 minutes
   • ✦Do not leave the pan on a warm burner
   • ✦After a 30-minute hold, reheat gently until the sauce is steaming; do not boil
7. 7

   Serve:

   • ✦Cook 150 g rice according to the packet instructions
   • ✦Stir 1 tbsp lemon juice into the sauce and add black pepper to taste
   • ✦Slice the chicken thickly across the grain
   • ✦Serve over the cooked 150 g rice with the mustard cream spooned over