Chicken in Mustard Sauce

Submitted by

Claire Eaves (The University of Western Australia)

Story behind this recipe

There are probably hundreds of variations on this, but I came up with it one night when there wasn't much in the house, so the recipe is all mine.


4 chicken breasts
1-2 cups dry white wine
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
100 g button mushrooms, sliced

4 medium potatoes
4 cloves garlic
Small bunch chives
2 rashers cooked bacon
1 tsp butter
1/4 cup buttermilk (can replace with regular milk)
1/4 cup milk
Salt & white pepper to taste

Serving size


Measuring units


Cooking Instructions

Place chicken breasts in a small pan, cover with white wine and bake at 180°C until cooked through (30-45 minutes). Saute mushrooms in a little butter, when tender add cream and mustard. Add a little wine from the chicken pan. Drain the chicken and add the mustard mixture to the pan. Bake 5-10 minutes until sauce thickens slightly.
Cut potatoes into chunks. Cut the garlic cloves in half. Boil these in water with a little salt. When tender (around 20 minutes) mash with a fork. Add butter, buttermilk and milk. Crumble bacon, chop chives and add to the mixture. Season. Parmesan cheese can be added to the mixture (especially good if it turns out a little runny). Can also sprinkle with cheese and bake until cheese bubbles and is slightly browned.