Creamy Summery Mustard Chicken

Creamy Summery Mustard Chicken

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Course Main Course
Cuisine French, Irish
Servings 4


  • 1 tbsp olive oil
  • 4 chicken breasts
  • 2 onions chopped
  • 3 cloves garlic finely chopped
  • 100 ml white wine I used my Sauvignon blanc Signature chef wine
  • 300 ml cream
  • 3 tbsp Dijon mustard
  • 1 tin sweet corn drained
  • 1 tin chickpeas drained
  • Salt and pepper


  • Heat a saucepan over medium heat and drizzle the oil.
  • Add the chicken and Season with salt and pepper. Sear the chicken to colour on each side for 2 minutes. Add an extra drizzle of oil and add the onions.
  • Cook for 2-3 minutes until coloured and stir in the garlic.
  • Cook for a further 30 seconds and add the wine, cream, mustard. Stir once to combine the mustard into the liquids.
  • Add the chickpeas, sweet corn and place the lid on the pan.
  • Simmer for 10-12 minutes until the sauce is bubbling and the chicken are cooked through.
  • Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.
Keyword chicken, cream, Kevin Dundon, one pot wonder