Juicy chicken in mustard and curry sauce

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken

1. Season the Chicken:
   • Season the chicken breasts with salt and black pepper on both sides.
2. Sear the Chicken:
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the chicken breasts and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.

Prepare the Sauce

3. Cook the Aromatics:
   • In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened.
   • Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the Spices:
   • Stir in the curry powder, turmeric, cumin, coriander, and ground ginger. Cook for about 1-2 minutes until the spices are fragrant.
5. Deglaze the Pan:
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
   • Bring the mixture to a simmer.

Combine and Cook

6. Add the Chicken:
   • Return the seared chicken breasts to the skillet, nestling them into the sauce.
   • Reduce the heat to medium-low, cover, and let simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Finish the Sauce:
   • Remove the chicken from the skillet and set aside.
   • Stir in the heavy cream, Dijon mustard, whole grain mustard, and honey.
   • Let the sauce simmer for an additional 5 minutes, allowing it to thicken slightly.
8. Combine:
   • Return the chicken to the skillet, spooning the sauce over the top to coat.

Serve

9. Garnish and Serve:
   • Garnish with chopped fresh parsley.
   • Serve the chicken and sauce over rice, mashed potatoes, or with a side of steamed vegetables.