Thyme Mustard Creamy Chicken
Bought a bunch of thyme and had so much left in my fridge. Froze some for use later, made some thyme tea to drink, and used some for this recipe. I wanted to make Creamy Chicken with Asparagus, but couldn't find any asparagus at my local grocery store. However, broccolini was on offer so I
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts (skinless)
- A bundle of broccolini (about 300g)
- 2 tsp old bay seasoning
- 62 ml 1/4 cup wine or chicken broth
- 375 ml 1 1/2 cup chicken broth
- 200 ml 3/4 cupheavy cream or cooking cream
- 1/4 cup tapioca flour
- Few sprig of fresh thyme
- 2 tbsp whole grain mustard
- 2 shallot (diced)
- 3 cloves garlic (minced)
- Black pepper to taste
- 4 tbsp olive oil
- Slurry for thickening (2 tbsp tapioca flour + 2 tbsp water, optional)
Instructions
- 1
Blanch broccolini in salted water for 45-60 seconds.
- 2
Drain and set aside.
- 3
Season chicken breasts with black pepper and old bay seasoning.
- 4
Dredge it in tapioca flour.
- 5
Heat pan on medium high heat with olive oil.
- 6
Sear chicken until golden brown, about 4 minutes each side, and set aside.
- 7
In the same pan, saute shallot until soft, then add garlic to cook for 30 seconds.
- 8
Pour in white wine to de-glaze pan, scraping up all the brown bits at the bottom of the pan.
- 9
Add in chicken stock and bring to boil, then add mustard and thyme.
- 10
Pour in cream, and bring to a simmer, and lower heat.
- 11
Allow to simmer for 5 minutes, season with salt and black pepper, then stir in slurry to thicken sauce.
- 12
Add chicken back into the pan, cover, and simmer on low heat for 5 minutes.
- 13
Remove from heat, and top with blanched broccolini.
- 14
Cover and let it sit for 5 minutes before serving. This will help reheat the broccolini.