Kitchen Secrets

 🍗 Creamy Mustard Chicken with Crispy French Fries Recipe 

Ingredients:

For the Creamy Mustard Chicken:

4 boneless, skinless chicken breasts 🍗

Salt and pepper, to taste 🧂

1 tbsp olive oil 🫒

1 tbsp butter 🧈

2 cloves garlic, minced 🧄

1/2 cup Dijon mustard 🍯

1/2 cup heavy cream 🥛

1/2 cup chicken broth 🍖

1 tsp dried thyme 🌿

1 tsp lemon juice 🍋

Fresh parsley, chopped (for garnish) 🌿

For the Crispy French Fries:

4 large russet potatoes 🥔

2 tbsp olive oil 🫒

Salt, to taste 🧂

1/2 tsp garlic powder 🧄

1/2 tsp paprika 🌶️

Freshly ground black pepper, to taste ⚫

Instructions:

1. Make the Crispy French Fries:

Preheat your oven to 425°F (220°C).

Wash and peel the potatoes, then cut them into thin, even strips to make fries.

In a large bowl, toss the potato strips with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Spread the fries out in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Remove from the oven and set aside.

2. Prepare the Creamy Mustard Chicken:

While the fries are baking, season the chicken breasts with salt and pepper on both sides.

Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

Pour in the Dijon mustard, heavy cream, and chicken broth, scraping any browned bits from the bottom of the skillet.

Stir in the dried thyme and bring the sauce to a simmer. Let it cook for 3-5 minutes, until it thickens slightly.

Add the chicken breasts back into the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for another 2-3 minutes.

Squeeze in a little lemon juice for brightness and taste. Garnish with choppe