“Hot and creamy: strips of chicken coated with garlic, in a cream sauce piquantly flavored with mustard. Coarse grain mustard gives an interesting texture to this dish but if you prefer a smooth sauce, use Dijon mustard. Do not let the sauce boil once you have added the mustard or it may taste bitter.”

Ingredients Nutrition


  1. Heat the oil in a frying pan until hot. Add the chicken strips and garlic, in batches if necessary and cook over a moderate heat, stirring frequently for 3-4 minutes.
  2. With a slotted spoon, lift the chicken and garlic out of the frying pan and keep warm.
  3. In a small bowl, mix a little of the cream with the flour to make a smooth paste, then mix in the remaining cream.
  4. Lower the heat and pour the cream into the pan. Cook gently for 2 mins, stirring constantly until the sauce has thickened.
  5. Stir in the mustard and heat through gently then season with salt and pepper.
  6. Return the chicken to the pan, coat with the sauce and cook gently for a few mins more until the chicken is tender when pierced with a fork.
  7. Serve hot.

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