Credit: ALLEKO

There are many ways to prepare mustard chicken. The following is a good recipe made with a white sauce or béchamel sauce to which we add two types of mustard. Convenient and delicious!

1 whole chicken breast
2 butter spoons
2 tablespoons unprepared flour
1 cup of evaporated milk
1 tablespoon mustard
1 tablespoon Dijon mustard
1 cup of chicken broth
4 whole garlic cloves
Vegetable oil
Chopped parsley for garnish
Golden potato garnish:
3 large yellow potatoes
1 ½ tablespoons of salt
1 tablespoon butter
Vegetable oil


In a small saucepan or skillet, melt the butter over medium-low heat. Add the flour and integrate it well with the butter. Cook this mixture for a couple of minutes, stirring constantly, taking care that it does not burn.
Next, add the evaporated milk little by little and beat for 5 to 6 minutes or until you get a thick sauce. Season with 1 teaspoon of salt, ½ teaspoon of pepper and ½ teaspoon of grated nutmeg. Add the two types of mustard and the chicken broth. Integrate them well into the sauce. Cover the pan or pot and bring to a boil. Turn off the fire.
Cut the chicken breast into fillets. Season them with 1 teaspoon of salt, ½ teaspoon of pepper and ½ teaspoon of cumin. Add 4 whole garlic cloves and mix well with the fillets to absorb the garlic flavor.
Fry the seasoned chicken fillets in a pan with hot oil. Fry them in batches so that they are cooked and well browned. Then add them to the mustard sauce. Bring to a boil and set aside.
Pour enough water into a pot, add 1 ½ tablespoons of salt and mix well. Add the yellow potatoes and cook for 15 to 20 minutes or until cooked. Then peel them and cut them into slices.
Fry the potato slices in a pan with hot oil. Towards the end of frying, add 1 tablespoon of butter.
Serve the mustard chicken with the golden potato garnish. Garnish with chopped parsley and serve with white rice.

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