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A comforting Dutch classic featuring tender chicken breast served with a creamy, tangy mustard sauce and simple boiled potatoes. This dish highlights the Dutch love for straightforward, flavorful home cooking.
🧂 Ainekset
- 4 boneless, skinless Chicken breasts
- 800 g Potatoes(waxy variety, peeled and quartered)
- 50 g Butter
- 30 g All-purpose flour
- 400 ml Chicken broth
- 100 ml Heavy cream
- 2 tbsp Dijon mustard
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Place the peeled and quartered potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 20-25 minutes, or until tender.
⏱️ 25 minutes💡 Ammattilaisvinkit: Ensure potatoes are evenly sized for consistent cooking. - 2
While potatoes cook, season the chicken breasts with salt and pepper. In a large skillet, melt 25g of butter over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through.
⏱️ 15 minutes💡 Ammattilaisvinkit: Do not overcrowd the pan; cook chicken in batches if necessary. - 3
Remove chicken from the skillet and set aside. Add the remaining 25g of butter to the same skillet. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
⏱️ 3 minutes💡 Ammattilaisvinkit: Cooking the roux for a minute helps to remove the raw flour taste. - 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until thickened.
⏱️ 5 minutes - 5
Stir in the heavy cream and Dijon mustard. Season the sauce with salt and pepper to taste. Return the chicken breasts to the skillet and let them simmer gently in the sauce for 2-3 minutes to warm through.
⏱️ 5 minutes💡 Ammattilaisvinkit: Taste and adjust seasoning before serving. - 6
Drain the cooked potatoes. Serve the chicken breasts with mustard sauce alongside the boiled potatoes. Garnish with fresh chopped parsley.
💡 Ammattilaisvinkit: A drizzle of the sauce over the potatoes is highly recommended.
💡 Ammattilaisvinkit
- ✓Use a good quality Dijon mustard for the best flavor.
- ✓For a richer sauce, you can add a splash of white wine before the chicken broth.
- ✓Ensure chicken is cooked to an internal temperature of 74°C (165°F).
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of capers to the sauce for a briny kick.
- Serve with a side of steamed green beans or broccoli.
- For a spicier sauce, use a hot mustard or add a pinch of cayenne pepper.