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Chicken with shallot mustard and herb sauce

The sweetness of the shallots work well with the chicken.

4 x skin on chicken breast fillets

5 banana shallots

600 g maris piper or desirée potatoes, peeled and cut into 2cm dice

130 g butter

Olive oil

2 cloves garlic, crushed

70 ml white wine

2 tsp dijon mustard

200 ml chicken stock

1 tbsp tarragon leaves, chopped

1 tbsp parsley leaves, chopped

1 tbsp chives, chopped

100 ml double cream

Ingredients for recipe

Take the chicken breasts out of the fridge and allow to come to room temperature for an hour. Pat dry with kitchen paper. Peel and halve 4 of the shallots and finely dice the fifth shallot and set aside.

Put a baking tray in the oven and preheat to 190C fan.

Cook the potatoes in salted water for 20 minutes or until soft. Drain then mash with 100 g butter, season with salt and pepper, return to the hot pan, put a lid on and keep warm.

Drizzle a large frying pan with olive oil, place the chicken breasts skin side down, season the flesh side with salt and pepper. Add the halved shallots cut side down. Fry until the chicken skin is golden and crisp, 5-8 minutes. Turn the chicken over and seal on the flesh side for 2 minutes.

Take the preheated tray out of the oven and place the chicken skin side up on the tray, add the shallots cut side up and drizzle the shallots with a little more olive oil and season with salt. Put in the oven and roast for 8-15 minutes depending on the size of the fillets. Remove from the oven and let the chicken rest. If the shallots are not quite soft put them back in the oven for 5 more minutes.

In the same pan in which you cooked the chicken, over a medium heat add the remaining 30 g of butter, sauté finely diced shallots until soft then add the garlic and cook for 1 minute. Turn the heat to high and pour in the wine, scraping all the bits off the bottom of the pan with a wooden spatula. Simmer until reduced to a syrup.

Stir in the dijon mustard, chicken stock bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Finally stir in the herbs and cream and simmer for a few more minutes until the sauce starts to thicken slightly.

To serve, put a dollop of mash potato in the middle of a warmed bowl, top with a little watercress, cut the chicken fillets in half vertically and place 2 pieces on the watercress along with 2 shallot halves. Pour the sauce around the bowl and serve immediately.

Chicken with shallot mustard and herb sauce

Chicken with Shallot & Mustard Herb Sauce

Jules
The sweetness of the shallots work well with the chicken. Store the chicken breasts uncovered in the fridge.
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Servings 4 people
Calories 572 kcal

Ingredients
  

  • 4 skin on chicken breast fillets (approx 200g each)
  • 5 banana shallots
  • 600 g potatoes peeled and cut into 1cm dice
  • 130 g butter
  • olive oil
  • 2 cloves garlic crushed
  • 70 ml white wine
  • 2 tsp dijon mustard
  • 200 ml chicken stock
  • 1 tbsp tarragon leaves chopped
  • 1 tbsp parsley leaves chopped
  • 1 tbsp chives chopped
  • 100 ml double cream

Instructions
 

  • Take the chicken breasts out of the fridge and allow to come to room temperature for an hour. Pat dry with kitchen paper. Peel and halve 4 of the shallots and finely dice the fifth shallot and set aside.
  • Put a baking tray in the oven and preheat to 190C fan.
  • Cook the potatoes in salted water for 20 minutes or until soft. Drain then mash with 100 g butter, season with salt and pepper, return to the hot pan, put a lid on and keep warm.
  • Drizzle a large frying pan with olive oil, place the chicken breasts skin side down, season the flesh side with salt and pepper. Add the halved shallots cut side down. Fry until the chicken skin is golden and crisp, 5-8 minutes. Turn the chicken over and seal on the flesh side for 2 minutes.
    Fry the chicken until the skin is crisp and lightly browned
  • Take the preheated tray out of the oven and place the chicken skin side up on the tray, add the shallots cut side up and drizzle the shallots with a little more olive oil and season with salt. Put in the oven and roast for 8-15 minutes depending on the size of the fillets. Remove from the oven and let the chicken rest. If the shallots are not quite soft put them back in the oven for 5 more minutes.
    Fry the shallots in the pan the chicken was cooked in
  • In the same pan in which you cooked the chicken, over a medium heat add the remaining 30 g of butter, sauté finely diced shallots until soft then add the garlic and cook for 1 minute. Turn the heat to high and pour in the wine, scraping all the bits off the bottom of the pan with a wooden spatula. Simmer until reduced to a syrup.
  • Stir in the dijon mustard and chicken stock, bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Finally stir in the herbs and cream and simmer for a few more minutes until the sauce starts to thicken slightly.
  • To serve, put a dollop of mash potato in the middle of a warmed bowl, top with a little watercress, cut the chicken fillets in half vertically and place 2 pieces on the watercress along with 2 shallot halves. Pour the sauce around the bowl and serve immediately.
    Layer mashed potato add a layer of watercress

Nutrition

Calories: 572kcalCarbohydrates: 39gProtein: 55gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 184mgSodium: 463mgPotassium: 1794mgFiber: 5gSugar: 6gVitamin A: 693IUVitamin C: 39mgCalcium: 132mgIron: 3mg
Tried this recipe?Let us know how it was!

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