Mustard Chicken Provençal
A southern french dish with style.
- 3 Tbsp Dijon Mustard
- 3 Tbsp Wholegrain Mustard
- 2 Gloves Garlic (- Crushed)
- Olive Oil
- Salt & Pepper
- 2 Tbsp Honey
- 1 kg Chicken Breast Fillets
- 600 ml Thickened Cream (- Or Coconut Cream)
- 1 Handful Spanish Stuffed Green Olives
- 1 Handful Black Kalamata Olives
- 2 Whole Red Onions (- Sliced In Chunks)
- 2 Cloves Garlic (- Crushed)
- 1 Tbsp Italian Herbs
- 1 Tbsp Paprika
- 1 Sprig Fresh Thyme
- 2 Tbsp Dijon Mustard
- 2 Tbsp Wholegrain Mustard
- ½ Cup Chicken Stock
- Salt & Pepper
In a zip lock bag add the ingredients for the chicken marinade. Place the chicken into the bag and lock it up. Toss around to coat the chicken evenly.
Place into the fridge for at least an hour before cooking. The longer the better. May also be frozen if prepping the meat for later.
In an oven proof skillet heat a little olive oil and start to sear the chicken approximately 4 to 5 minutes on each side. Once done, set aside.
Pour chicken stock over the scrapings at the bottom of the skillet. Using a whisk while scraping the bottom stir vigorously. This will help in adding a heap of flavour to your sauce.
Add in garlic, both the mustard sauces and stir well for a few minutes. Add in your onions and thyme and sauté for 2 mins. Don't over soften the onions.
Add olives and stir very well. Pour the cream and herbs and mix.
Season with salt & pepper and add in your chicken. Cover and place into the oven for approximately 15 mins or until chicken is completely cooked through at 180°C (356°F).