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Roasted chicken breasts with mustard cream sauce
Course
Chicken, Dinner
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Author
Alida Ryder
Ingredients
4
chicken breasts
on the bone, skin on
salt & pepper to taste
handful fresh sage leaves
a few sprigs of fresh thyme
6
whole garlic cloves
juice of 1 lemon
for the sauce
1/2
cup
white wine
1
cup
cream
1
bay leaf
2
sprigs fresh thyme
2
heaped teaspoons wholegrain mustard
spritz of lemon juice
salt & pepper to taste
Instructions
Pre-heat the oven to 180°c.
Season the chicken generously.
In a large pan, brown the chicken breasts in a splash of olive oil.
Add the herbs and garlic and allow to fry for another minute.
Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
To make the sauce, deglaze the pan you cooked the chicken in with the wine (you can also use chicken stock or water).
Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
Season with the lemon juice, salt and pepper.
Serve the sauce with the roasted chicken breasts.