|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Oil||15 Milliliter (1 Tablespoon)|
|Butter||1 Teaspoon (5 Milliliter)|
|Milk||80 Milliliter (1/3 Cup)|
|35% cream||180 Milliliter (3/4 Cup)|
– Skin chicken pieces and coat generously with mustard.
– In a large skillet, heat oil, melt butter and cook chicken pieces until golden. Degrease skillet then pour milk into skillet, season to taste.
– Reduce heat to the lowest setting and cook chicken until meat detaches easily at the touch of the fork.
– Stir in the cream, heat for a few minutes and serve.