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- 1
Preheat oven
Preheat your oven to 170°F (or your oven's lowest keep-warm setting).
- 2
Season and flour the chicken
Pat the chicken tenderloins dry with paper towels. Season both sides generously with salt and pepper, then coat each piece lightly in flour.
- 3
Sear the chicken
Heat 2–3 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken in a single layer — don't crowd the pan or it'll steam instead of sear. Cook 4 minutes, flip, and cook another 2–4 minutes until cooked through. Work in batches if needed. Transfer to an oven-safe dish and keep warm in the oven.
- 4
Blanch the broccolini
While the chicken cooks, bring a pot of salted water to a rolling boil. Add the broccolini, cover, and set a timer for exactly 2 minutes. No more — overcook it and you get mush. Drain and set aside (or drop in cold water to stop cooking if the chicken isn't done yet).
- 5
Sauté the broccolini
Once the chicken is out, add 1 tablespoon of olive oil to the same hot skillet over medium-high heat. Add the broccolini and sauté for 1 minute, then transfer to the oven with the chicken.
- 6
Make the mustard cream sauce
Add the shallots to the pan and sauté 2–3 minutes until softened. Pour in the chicken broth and add the thyme sprigs. Bring to a boil, then reduce to a simmer for 3 minutes. Stir in the heavy cream and dijon mustard. Simmer another 5–6 minutes, stirring occasionally, until the sauce has thickened. Discard the thyme stems.
- 7
Serve
Plate the chicken and broccolini, then spoon the mustard cream sauce over the top. Serve immediately.
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Creamy Mustard Chicken with Broccolini
Created by: MacroMeals
Ingredients
- 1 1/2 lb chicken tenderloins
- salt and pepper
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 lb broccolini
- 1 shallot
- 2 cup chicken broth
- 4 fresh thyme sprigs
- 1/2 cup heavy whipping cream
- 2 tbsp dijon mustard
Instructions
- Preheat ovenPreheat your oven to 170°F (or your oven's lowest keep-warm setting).
- Season and flour the chickenPat the chicken tenderloins dry with paper towels. Season both sides generously with salt and pepper, then coat each piece lightly in flour.
- Sear the chickenHeat 2–3 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken in a single layer — don't crowd the pan or it'll steam instead of sear. Cook 4 minutes, flip, and cook another 2–4 minutes until cooked through. Work in batches if needed. Transfer to an oven-safe dish and keep warm in the oven.
- Blanch the broccoliniWhile the chicken cooks, bring a pot of salted water to a rolling boil. Add the broccolini, cover, and set a timer for exactly 2 minutes. No more — overcook it and you get mush. Drain and set aside (or drop in cold water to stop cooking if the chicken isn't done yet).
- Sauté the broccoliniOnce the chicken is out, add 1 tablespoon of olive oil to the same hot skillet over medium-high heat. Add the broccolini and sauté for 1 minute, then transfer to the oven with the chicken.
- Make the mustard cream sauceAdd the shallots to the pan and sauté 2–3 minutes until softened. Pour in the chicken broth and add the thyme sprigs. Bring to a boil, then reduce to a simmer for 3 minutes. Stir in the heavy cream and dijon mustard. Simmer another 5–6 minutes, stirring occasionally, until the sauce has thickened. Discard the thyme stems.
- ServePlate the chicken and broccolini, then spoon the mustard cream sauce over the top. Serve immediately.