Grilled Chicken with Mustard Velouté Sauce

A classic recipe that has all the makings of an expensive restaurant dish that is surprisingly simple and affordable to make at home. This amazing Grilled Chicken with Mustard Velouté Sauce is a true showcase of classic French cooking, with the hero being the amazingly smooth, velvety Velouté Sauce. It’s a sauce that can be paired with any kind of protein but works exceptionally well with Chicken. This simple recipe is one you can prepare during the week, and is ready in under an hour from start to finish

The star of the show is the amazing Mustard Velouté Sauce

Fancy name, yet easy to prepare. That’s what this Mustard Velouté Sauce is all about. This classic French Sauce is like a Bechamel Sauce, however instead of adding Milk to the Butter and Flour mixture, Chicken Stock is added

Once the Stock has been fully incorporated into the Butter and Flour it’s removed from the heat and Mustard, Seasoning, and freshly chopped Tarragon is added before serving. The result is a silky-smooth and luxurious Sauce that’s aromatic and packed full of flavor. Topped over some perfectly grilled Chicken that’s been finished off in the oven, and you’ve got a restaurant-quality dish that you’ve just made at home

You will want to add equal parts Butter and AP Flour to a saucepan and cook it all down for a few minutes to remove any raw Flour taste from the mixture. Continue mixing until smooth, and the two ingredients form a wet sand like texture

Slowly add the Chicken Stock to the pot, about ½ a cup at a time, mixing as you go until it’s fully incorporated. The Stock should be kept warm over the stovetop in a separate pot, as this will ensure no lumps form in the sauce, and everything gets incorporated

We recommend using Homemade Chicken Stock if you can

While not mandatory, the results you will achieve by using homemade Chicken Stock for our Grilled Chicken with Mustard Velouté will be obvious. The store-bought stuff doesn’t pack a lot of flavors, while is noticeable in the end product

Perhaps the biggest risk of all when using store-bought Stock, however, is it’s absolutely loaded with Salt (Sodium). Even the low sodium options are still massively over salted, as it’s needed to keep the Stock shelf stable. This makes seasoning the dish almost impossible, and you’re left with a dull, super-salty Sauce

We’ve got a great recipe here for making homemade Chicken Stock. It’s very easy to follow, and all you need is a load of old Chicken Bones. I recommend storing them in a Ziploc bag in the freezer. Once you’ve got enough you can make a batch of Stock. Freeze what Stock you don’t need and it’s ready whenever you feel like enjoying a delicious meal such as this

Finish the Sauce with Dijon Mustard and Fresh Tarragon

The final addition to the Sauce is a generous heaping of good quality Dijon Mustard and Fresh Tarragon. Not only does the Mustard add that beautiful flavor with a touch of heat, it gives the Sauce a beautiful texture and finish

Tarragon is an often looked over Herb and it shouldn’t be. Its refreshing, slightly anise flavors work so well in sauces such as this and bring a beautiful freshness and savoriness to the dish. It pairs beautifully with Grilled Chicken too

Time to cook the Chicken

With the Sauce done it’s time to prepare the Chicken. For this dish we keep it very simple and classic, as the start of the show is that beautiful Sauce. Ensure your Chicken is at room temperature before seasoning it generously with Salt and Pepper

Then, place it into a hot pan filled with some neutral frying Oil and brown it on both sides. This will take about 2 – 3 minutes, so just play it by eyesight. If you are cooking Chicken with skin on, ensure the Skin has properly rendered out the fat and is crispy. Once browned, transfer the Chicken to a roasting tray and place in the oven that’s been heated to 400F

Roast until completely cooked with an internal temperature of 160F. This will take about 6 – 8 minutes depending on the size of the Chicken Breast you’re using. It may even take a little longer. I recommend using a kitchen thermometer to check the internal temperature to guarantee perfection

Plating Grilled Chicken with Mustard Velouté Sauce

The final step is plating. Now, allow the Chicken to rest for about 10 minutes before you slice into it. This will help reconstitute the juices internally, allowing for a much more tender and flavorsome result. Cut the Chicken into thick slices then transfer to serving plates

Then, finish the Chicken with a generous portion of that luxurious Mustard Velouté Sauce. The recipe will be more than enough for 2 large plates, with even more sauce leftover. I recommend serving any leftover sauce in a jug / small bowl so people can add more

You can serve this dish with whatever fresh vegetables you like. Classic Roast Potatoes always work well, so do grilled Asparagus, Green Beans, or some roasted Broccoli. You can’t go wrong with this delicious dish. It’s simple, delicious, and great for a weeknight family dinner

Grilled Chicken with Mustard Velouté Sauce Recipe

Ingredients

Sauce Ingredients

• 2 cups of Chicken Stock (recipe here)
• 40g Butter
• 40g AP Flour
• 2 heaped tsps. Dijon Mustard
• 1 tsp. Fresh Tarragon, chopped
• 1 tsp. Salt
  
  

Chicken Ingredients

• 1 tbsp. Vegetable Oil
• 2 Chicken Breasts
• 1 tsp. Salt
• ¼ tsp. Ground Black Pepper
  
  

Instructions

1. Remove your Chicken from the refrigerator and leave at room temperature for 30 minutes
2. Pour the Chicken Broth into a saucepan and heat over low heat (do not boil) then set aside
3. Melt Butter in a separate saucepan over medium heat then add the Flour. Mix for 2 – 3 minutes with a spatula until smooth
4. Add ½ cup of Chicken Broth and mix for a few minutes until absorbed and smooth, then repeat. Continue adding Chicken Stock until you achieve a velvety smooth sauce. Remove from heat and add Mustard, Tarragon, and Salt. Mix through then keep over a low heat while you prepare the Chicken
5. Heat Oven to 400F. Season Chicken well with Salt and Pepper then add Oil to the frying pan over medium high heat
6. Once hot, add the Chicken and fry for 2 minutes on each side to brown. Transfer the Chicken to roasting tray and place in the Oven for 6 – 8 minutes, until completely cooked with an internal temperature of 160F
7. Remove Chicken from Oven and allow to rest before slicing. Generously pour the Mustard Velouté over the Chicken on individual serving plates, serving the remaining Sauce on the side
   
   

Recipe Notes

• The roasting time of the Chicken may vary depending on how large the Chicken Breasts are
• Heat up a little more Stock if needed, just in case you need a bit more to achieve the smooth consistency for the Sauce
• You can refrigerate the sauce for a few days. Simply reheat on a saucepan over low heat with a splash of Water
  
  

Our tasty Grilled Chicken with Mustard Velouté Sauce is a great recipe to showcase some restaurant-level cooking at home. The simplicity of this dish is surprising, especially given how developed and sophisticated the flavors are. It’s well worth a try

For more delicious recipes with Classic Sauces just like this one, check out these tasty recipes:

• Steakhouse Grilled Chicken with Chimichurri
• Filet Steak with Bordelaise Sauce
• Crispy Skin Snapper with Fish Beurre Blanc
• Duck a L’Orange
  
  

Happy Cooking!