Saturday, 13 May 2017

Recipe- Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce


This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce compliments the broccolini perfectly! 

This honestly tasted divine! Definitely a new favourite go to dinner, even the children couldn't get enough of the creamy mustard sauce & wanted extras. 

This is a really easy recipe to follow & super quick aswell with just 10 minutes prep time & about 30 minutes cooking time. 

Ingredients- Serves 4
  • 1 and 1/2 Pounds Chicken Tenderloins*, thawed
  • 1/4 Cup Flour
  • 2-3 Tbsp Olive Oil
  • 1 Pound Broccolini, trimmed & sliced in half lengthwise
  • 2x Small Shallots, diced
  • 2x Cups of Chicken Broth
  • 1/2 Cup Heavy Whipping Cream
  • 2x Tbsp Dijon Mustard or Spicy Brown Mustard (I completely forgot to buy this so instead I used good old English Mustard, still tasted just as good.)
  • 4x Sprigs Fresh Thyme, plus more to garnish
  • Sea Salt & Freshly Ground Black Pepper, to taste
  1. Preheat your oven to 170 degrees, or the "keep warm" setting.
  2. Pat the chicken dry & sprinkle both sides with salt and pepper (don't be shy!)
  3. Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.
  4. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.
  5. Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.
  6. Transfer the chicken to a sheet pan or other oven safe dish & put it in the warm oven.
  7. While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)
  8. Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, & remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.
  9. When the water is boiling, add the broccolini all at once, cover with a lid, & set a timer for 2 minutes.
  10. If the chicken is done & removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)
  11. Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.
  12. Stir in the chicken broth & thyme sprigs. Bring to a boil & then simmer for 3 minutes. Stir in the cream & mustard. Simmer for 5-6 minutes, until the sauce has reduced & thickened some. Remove from heat & discard the thyme stems.
  13. You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.
*If you can't find chicken tenderloins (they are in the frozen section) buy fresh thin-cut chicken breasts. If you can't find that, then be sure to pound your regular chicken breast so that it sears easier.

This would be great served with salad, bread, roasted potatoes, etc.


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