The Bear and the Ladle's Creamy Mustard Chicken

This delightful French inspired dish is an absolute family favourite and one I'm certain will become famous in your household. This dish works equally well with firm fish fillets.
Course Main Dish
Cuisine French
Servings 6 people
Prep Time 15 minutes
Cook Time 30 minutes


  • 1 kilogram Chicken Tenderloins
  • 3/4 teaspoon Black Pepper
  • 3/4 teaspoon Himalayan Salt
  • 4 tablespoons Extra Virgin Olive Oil
  • 125 mls Dry White Wine
  • 25 mls Chicken Stock Salt Reduced
  • 3 tablespoons Coriander Honey Mustard
  • 3/4 cup Button Mushrooms Sliced
  • 125 mls Heavy Cream
  • 1 teaspoon Fresh Chives Chopped
Garnish With
  • 1 teaspoon Fresh Coriander Washed and diced finely
  • 1 teaspoon Fresh Shallots Washed and diced finely


  1. Season chicken tenderloins with salt and pepper. Add oil to a large heavy based frying pan and brown the tenderloins, turning once. Transfer to a plate and cover with foil to keep warm as you are frying the rest of in batches.
  2. Once all chicken has been browned off and set aside, pour dry white wine into the same fry pan and cook off for about 1 minute allowing it to de-glaze the pan. Add the chicken stock, mustard and chives. Add half the cream at this stage and lower the heat to a slow simmer. Continue cooking on low and allow to reduce to about half.
  3. Add back the browned tenderloins to the pan. Add remaining cream at this stage. Combine well ensuring each tenderloin is coated in the beautiful mustard cream sauce. Add the sliced button mushrooms and allow button mushrooms to cook till just softened. Bring back to a good bubbling heat. Check the chicken for 'doneness'
  4. Serve on a bed of garlic mashed potato and steamed wilted green of a french endive salad. Garnish with the chopped shallots and chopped coriander.
  5. ENJOY - With Love from The Bear and the Ladle