# Chicken in Creamy Mustard Sauce

Recipe by [Priya Raman](https://fridge.menu/en/u/priyaraman)

Pan-fried chicken breast in a creamy mustard sauce with crispy bacon, served with rice and warm green beans.

Servings: 4 · Prep 15 min · Cook 30 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken in Creamy Mustard Sauce](https://image.fridge.menu/adaptations/cz7jguzw/32943b92f0401a13cb5a7383465d662effe9a5035b9b54a57103421865962de9.jpg)

## Ingredients

- 25 g [Plain flour](https://fridge.menu/en/i/flour)
- 600 g [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 25 g [Butter](https://fridge.menu/en/i/butter) — for frying
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 75 g [Bacon](https://fridge.menu/en/i/bacon) — sliced
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 250 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 100 ml [Stock](https://fridge.menu/en/i/stock)
- 100 ml [Wine](https://fridge.menu/en/i/wine)
- 2 tbsp [Wholegrain mustard](https://fridge.menu/en/i/mustard)
- 1 tbsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 50 ml [Tarragon](https://fridge.menu/en/i/tarragon) — finely chopped
- 300 ml Basmati rice — cooked according to pack instructions
- 400 g [Green beans](https://fridge.menu/en/i/green-beans) — frozen
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon)
- 1 tbsp [Hemp seeds](https://fridge.menu/en/i/hemp-seeds)
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil)

## Steps

1. Cook the rice according to the pack instructions. (18 min)
2. Mix the plain flour with salt and pepper and coat the chicken. Fry the chicken in a pan with butter and olive oil over medium heat for 3–4 minutes on each side, until golden brown. (4 min)
3. Set the chicken aside on a plate, covering with a bowl. (2 min)
4. Wipe the pan and fry the bacon until crisp, adding a little oil if needed. Place the bacon on a paper towel, then fry the onion in the bacon fat until soft. (5 min)
5. Pour in the white wine and let it come to a boil. Stir the cornflour into the cream and add it to the pan along with the stock, wholegrain mustard and Dijon mustard. Bring to a boil, season with tarragon, salt and freshly ground black pepper. (3 min)
6. Return the chicken and the chopped crispy bacon to the sauce in the pan and finish cooking the chicken in the hot sauce.
7. Bring salted water to a boil and add the beans. Cook for 2–3 minutes, then drain and rinse the beans with ice water in a sieve to stop cooking. Let drain. (2 min)
8. Mix the beans with olive oil, salt, freshly ground black pepper, a little lemon juice and grated lemon zest. Serve sprinkled with hemp seeds.
9. Serve the rice with the chicken in creamy mustard sauce and the warm beans.

Published 2026-10-07

https://fridge.menu/en/r/chicken-in-mustard-cream-sauce-cz7jguzw

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