Chicken in Creamy Mustard Sauce

Step 1: Season the chicken with the salt and pepper.

Step 2: Heat the oil in a large pan that is not non-stick over medium-high heat. Place the chicken in the pan smooth side down and cook for 4 minutes, or until deep golden. Turn and cook the other side for 3 minutes, until cooked through. For thighs, the internal temperature is 72°C/162°F. Remove the chicken to a plate.

Tip: For chicken breast, cut each breast in half horizontally and pound to an even thickness of 1 cm before cooking.

Step 3: If using chicken breast prepared as described, sear over high heat for 2 minutes on each side. The target temperature is 67°C/153°F.

Step 4: Scrape any loose black bits out of the pan and discard them.

Step 5: Return the pan to medium heat. Add the cream and both mustards. Stir with a wooden spoon until the mustard dissolves, scraping up any brown bits stuck to the pan. When the sauce is hot but not simmering, stir in the salt, pepper and herbs, if using. If the sauce gets too thick, loosen it with a little water.

Step 6: Place the chicken on serving plates and spoon the sauce over it.