I was inspired to create this recipe from a similar one I saw online. The basic procedure of that recipe was the same – heat fat in a skillet, cook chicken, then build a pan sauce with mushroom and aromatics. But while the original stuck with the milder flavors of a simple alfredo-adjacent cream sauce, I wanted to try something a little more exciting. That’s where the idea of adding the triple play of extra ingredients came in – mustard for a slightly spicy kick that would glaze the meat as it simmered, lemon juice to provide a nice bright flavor along with the pasta, and capers in their brine for a vinegary, salty hit evenly dispersed throughout. I am quite happy with the way this came out!
Tangy Mustard Chicken
Equipment
- 2 large skillet
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 chicken thighs
- salt and pepper
- 1 small onion diced fine
- 8 ounces sliced mushrooms
- 1 tablespoon dried thyme
- 3 1/2 ounces spicy english mustard (I used Colman's)
- 1 cup heavy cream
- 1 pound linguini
- 2 tablespoons capers with brine
- 1 lemon juiced
- 1 cup grated parmesan cheese
Instructions
- In a large skillet, heat olive oil and butter over medium heat. When heated, put chicken skin-side down in the pan, apply salt and pepper, and cook for 5 minutes.
- Flip chicken, apply salt and pepper to other side, and cook an additional 5 minutes. Dice onion and prepare mushrooms in this time.
- Remove chicken from the skillet and add the onion and mushrooms with an additional pinch of salt. Cook 2-3 minutes until tender, then add thyme leaves, mustard, and heavy cream. Whisk to combine well, return chicken to the pan, cover, and cook 15-20 minutes until temperature reads ~175°, stirring occasionally to prevent sauce burning.
- Bring a large skillet of salted water boiling. When the chicken has about 10 minutes left, put the pasta in the boiling water and cook until al dente. Drain and return pasta to skillet.
- Transfer chicken from sauce to top of pasta, then in the sauce skillet off the heat, add the capers, juice of the lemon, and parmesan cheese. Whisk to combine then pour over chicken and pasta. Toss to coat and serve.
Make it? Love it?
