Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: at least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1½ cups fresh, fine white breadcrumbs (3 slices bread)
  • oil for frying (not olive oil)


  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.

  4. Now spread the seasoned flour on a plate or put in a plastic storage bag.

  5. Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.

  6. Spread the breadcrumbs over a second plate.

  7. Now drain the chicken and pat dry.

  8. Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.

  9. Place on a plate and chill for 15 minutes.

  10. Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.

  11. Roll them on kitchen paper to absorb any oil before serving.

  12. For the sauce
  13. Just stir all the ingredients together until combined and serve separately for dipping.

Updated: July 10, 2019

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g (1lb 8 oz) (about 4–5 medium) potatoes, cut into even-sized pieces
  • salt and freshly milled black pepper
  • 2½ tbs olive oil


  1. Method
  2. Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

Updated: July 10, 2019

Thyme Chicken Marsala

Thyme Chicken Marsala

 

Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.

 

Thyme Chicken Marsala
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 2 tbsp flour
  • 4 tbsp extra virgin olive oil
  • 2 large carrots, cut into julienne strips
  • 2 small red peppers, cut into julienne strips
  • 4 garlic cloves, crushed
  • salt and pepper
  • 150ml (5 fl oz) dry Marsala wine (⅔ cup)
  • 2 tbsp fresh thyme leaves

  • To serve
  • linguine (I can recommend the De Cecco brand)

  • You will also need a large sauté pan.


  1. Method
  2. First put four plates in a warm oven.

  3. Now place a chicken breast between 2 pieces of cling film/plastic wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten. Repeat with the three remaining pieces of chicken.

  4. Spread the flour over a plate. Then coat each chicken breast in the flour, shaking off any excess and transfer to a clean plate. Set aside.

  5. Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.

  6. Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.

  7. Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.

  8. Depending on the size of your pan this may be needed to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, sauté for 4 minutes on each side, until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.

  9. Reduce the heat under the pan to very low. Add the wine and thyme and scrape up any crusty bits from the bottom of the pan. Stir for 1 minute. You just want the wine to warm through but not evaporate.

  10. Pour the sauce over the chicken and vegetables and serve with linguine.

Updated: August 5, 2019