Mustard Chicken is the Easy and Elegant

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23 tbsp. avocado or olive oil (you might need a little extra) (30-45ml)

2lbs chicken pieces, any type (1kg)

1 large onion, sliced

1 cup white wine (240ml)

1 cup heavy cream (240ml)

2 tbsp. good quality Dijon mustard (30ml)

Salt and pepper to taste

Freshly chopped parsley for garnish


Heat the avocado or olive oil in a medium sized skillet. When it is hot, add the chicken and brown on each side for about 5-7 minutes until golden brown.

Remove chicken and hold on a plate.  Add the onions to the pan and allow to brown for 5 minutes until golden. Add a couple of teaspoons more of avocado or olive oil if pan seems dry. Remove the onions and set aside with the chicken.

Add the white wine and scrape up any brown bits from the pan. Simmer for 1 minute. Add the cream and stir in the mustard. Stir until smooth, simmering for 1 minute. Return the chicken to the pan and cover with the sauce. Simmer for 3-4 minutes until the internal temperature of the chicken reaches 165°F (74°C.)

Serve chicken warm in sauce garnished with onions and parsley.


Any type of chicken will work for this recipe, however the serving yield will be reduced if you use bone-in chicken. 2 lbs. of bone-in skin-on chicken will yield 4-6 servings while the same amount of boneless, skinless chicken will yield 6-8 servings.