Chicken with a Mustard Sauce


 Ingredients & Method (Serves 2)

This dish has a simple and tasty sauce which can be poured over chicken involtini like mine but is equally as good over simple chicken breasts or chicken parts if you do not wish to go to the trouble.  The involtini come much better with chicken thighs that still have the skin on as that will really crisp in the oven.  But if you do not find, you can substitute with a chicken breast, split into two and hammered thin.  A bit of a different taste, but still as good!  The involtini are kept simple, just stuffed with fresh ham.

  • 2 Chicken Thighs (with skin on and deboned) or 1 breast divided into two
  • 4 slices of fresh ham (perzut)
  • Salt & Pepper
  • 1 small shallot or onion
  • 2 cloves garlic, crushed
  • 1 cup of white wine
  • 1 cup of GF chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 1 heaped tsp honey
  • 1 tbsp dried tarragon


If you are going to make involtini using breast, place it between two pieces of cling film and use a mallet to beat it thin.  The thighs you can use as is. Fold the ham slices, 2 for each parcel and place a quarter down from the chicken piece.  Season with salt and pepper.  Roll the chicken into a parcel.  Tie with string but try to make it into a squarish parcel instead of a long one by crossing the string (see photo), although the string was removed after cooking but you can still see the indentation in the chicken.

Place the chicken involtini in an oven pan, rub with a little butter, season and roast till they are done.

In the meantime, prepare the sauce.

Sautee the shallot or onion for a few minutes and then add the garlic for a minute further.  Deglaze the pan with the wine.  Allow the wine to reduce for about 5 minutes.  Then add the stock, the cream, both of the mustards and the honey to the pan.  Stir and bring to the boil. Lower the heat and and let this reduce further, approximately 5 to 6 minutes.  Stir in the tarragon.

When the chicken is cooked, serve the sauce drizzled over it.  I served this with the mini Potato Galette, for which I have already uploaded the recipe and also with Glazed Zucchini and Carrots.


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