This dish tastes great served on a bed of noodles, or riceI came up with this recipe one day when I felt like making a peri peri sort of chicken dish in a creamy sauce. But then that would have been too hot for my daughter, so I had to come up with something else that was more child friendly, so this is what I came up with ! She really enjoyed it, and so did we – so it has now been added to the family “menu” ….
If you use a mild mustard the sauce is not too hot, and the addition of the Worcester sauce gives it an extra bit of tang.
Chicken Breasts in a Tangy Mustard Sauce
4 Chicken breasts
4 heaped tbsp Flour
Salt & Pepper (to taste)
Garlic flakes
Olive Oil
2 Onions, sliced
Mix the flour, salt, pepper and garlic flakes together, then dip each chicken breast in this mixture to coat thoroughly. Heat some olive oil in a pan, and lightly fry the breasts on both sides until golden brown and cooked through, then remove from heat and place in a casserole dish. Next, fry the onion slices until golden (or you could cook them in the same pan alongside the chicken breasts if you have space). Once cooked, remove the onion slices from the heat and scatter over the chicken breasts in the casserole dish.
Next, you need to make the sauce -:
2 cups Milk
3 tbsp Flour
2 tbsp prepared Mustard (I used a Mild one)
4 tbsp Worcestershire Sauce
1 Chicken stock cube (dissolved in ½ cup boiling Water)
Salt & Pepper (to taste)
Mixed dried or fresh herbs for garnishing
Blend the flour with a little milk until a smooth paste is formed. Then add the remainder of the milk and stir well to blend. Place this on the stove top and bring to the boil, stirring constantly to prevent any lumps from forming. Once the mixture has come to the boil, reduce and simmer (stirring occasionally).
Now add to the mixture the Mustard, Worcestershire Sauce, chicken stock (cube dissolved in water) and salt & pepper to taste. Continue to stir every now and then, cooking the sauce for another 10 – 15 minutes (you want to really ‘cook’ the raw flour flavour out of the sauce !).
Once cooked, pour the sauce over the chicken breasts and onions which you have set aside in the casserole dish. Sprinkle some fresh or dried mixed herbs over the top to garnish, and serve immediately. This dish goes well with rice or noodles.
If you use a mild mustard the sauce is not too hot, and the addition of the Worcester sauce gives it an extra bit of tang.
Chicken Breasts in a Tangy Mustard Sauce
4 Chicken breasts
4 heaped tbsp Flour
Salt & Pepper (to taste)
Garlic flakes
Olive Oil
2 Onions, sliced
Mix the flour, salt, pepper and garlic flakes together, then dip each chicken breast in this mixture to coat thoroughly. Heat some olive oil in a pan, and lightly fry the breasts on both sides until golden brown and cooked through, then remove from heat and place in a casserole dish. Next, fry the onion slices until golden (or you could cook them in the same pan alongside the chicken breasts if you have space). Once cooked, remove the onion slices from the heat and scatter over the chicken breasts in the casserole dish.
Next, you need to make the sauce -:
2 cups Milk
3 tbsp Flour
2 tbsp prepared Mustard (I used a Mild one)
4 tbsp Worcestershire Sauce
1 Chicken stock cube (dissolved in ½ cup boiling Water)
Salt & Pepper (to taste)
Mixed dried or fresh herbs for garnishing
Blend the flour with a little milk until a smooth paste is formed. Then add the remainder of the milk and stir well to blend. Place this on the stove top and bring to the boil, stirring constantly to prevent any lumps from forming. Once the mixture has come to the boil, reduce and simmer (stirring occasionally).
Now add to the mixture the Mustard, Worcestershire Sauce, chicken stock (cube dissolved in water) and salt & pepper to taste. Continue to stir every now and then, cooking the sauce for another 10 – 15 minutes (you want to really ‘cook’ the raw flour flavour out of the sauce !).
Once cooked, pour the sauce over the chicken breasts and onions which you have set aside in the casserole dish. Sprinkle some fresh or dried mixed herbs over the top to garnish, and serve immediately. This dish goes well with rice or noodles.
