Oven Baked Chicken Breasts with Mustard Sauce

This recipe was automatically translated from Romanian. View original here
Oven Baked Chicken Breasts with Mustard Sauce

I'm not a fan of molecular cuisine, but I like certain techniques I saw at Heston Blumenthal. One of the things I tested now was with this chicken breast, which is really delicious. I said to try, because it's affordable, simple and we're a little tired of grilled chicken breast. The husband was super excited, he couldn't believe the taste and texture of the meat, and the sauce "licked" him on the plate...

Of course, in order to be more "professional", I said to try the mustard sauce, which is insane - it can be made for meat, grilled vegetables, fish, etc.

The rosemary in the recipe is not so 100% mandatory, but it goes perfectly well, so you adapt. Chicken breast can be made with skin (I buy chicken breast with bone and skin and remove the bone) or without skin.


Chicken breast
2 pieces
with skin and bone, or boned
60 g
1 l
50 g
2 pieces
2 twigs, is optional
White onion
1 piece
White dry wine
100 ml
Heavy cream (32% fat)
200 ml
Dijon mustard
1 tsp
old style

Step by step


I debone the chicken breast if necessary.

The water is mixed with the salt and the meat is marinated in it for 3 hours.


One of the reasons why I buy the breast with bone and skin is that I really like how it is made and it serves the chest like that with a little baked skin.

Another because I make a soup out of the bones, which I then add to the mustard sauce - boil the bones with 1 carrot, 1 bleach, 1 onion and 1 parsley root, over a low heat for 1 hour. Because I only use 1 tablespoon of soup for the sauce, I made a Greek soup from the rest. Or you can freeze it and use it later for any food.


We return to the chicken breast that has been marinated for 3 hours.

Take it out of the water and grease it with soft butter on top, you can optionally sprinkle rosemary on top.

Place in a preheated oven at 100 degrees for 1.5 hours.


The last 10 minutes you can put it under the grill or brown it quickly on a pan.

I don't do anything to him, I leave him like that.


You can serve the breast prepared in this way as you like, or make a mustard sauce, see the steps below.

So, in a pan melt 30g butter, add the chopped onion (optional and rosemary) and cook it a little until it becomes softer.


Then pour the wine and let it boil for 5 minutes.


Then add the sweet cream.


and 1 tablespoon (or water).

If the sauce is not very thick you can not add soup / water.


Let it boil slowly until it thickens a bit - it would be like a pancake batter.

Finally add the mustard, stir.


Turn off the heat and let the sauce penetrate for 5-10 minutes.


Then pass it through a sieve.


We served the chicken breast with mustard sauce and a salad. It works and you will like any other garnish.

Good appetite!

Quantity: 1 kg
Prep time: 120 min
Difficulty: easy
Ready in: 180 min
Publish date:


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