Chicken With Mustard Cream Sauce

Chicken With Mustard Cream Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4
Author Connie Veneracion


  • 1 whole chicken cut into halves
  • salt and pepper
  • 2 to 3 cups cooking oil
  • mustard cream sauce (scroll down)


  • Rub the chicken halves all over with salt and pepper.
  • Place in a covered container and keep in the fridge for a couple of hours.
  • Heat the cooking oil in a frying pan large enough to accommodate the chicken halves side by side without overcrowding.
  • Lower the chicken halves in the hot oil, skin side down. Fry over high heat until nicely browned and the skins have puffed, about 7 minutes. Flip to brown the other side.
  • Lift the chickens with a kitchen spider or tongs and move to a plate. Pour off the oil.
  • Return the chicken halves to the frying pan. Pour in the mustard cream sauce followed by about half a cup of water.
  • Stir everything gently but thoroughly.
  • Bring to a simmer. Cover and braise the chicken halves for about 15 minutes, flipping them over halfway through the cooking time.
  • Serve the chicken surrounded by the mustard cream sauce.
  • Optionally, garnish with thinly sliced mint leaves.