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 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 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 then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

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

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then 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.

 

Thyme Chicken Marsala

Thyme Chicken Marsala

 

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

 

Thyme Chicken Marsala
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 large carrots, cut into julienne strips
  • 2 small red peppers, cut into julienne strips
  • 4 garlic cloves, crushed
  • salt and pepper
  • 300ml/10 fl oz dry Marsala wine
  • 4 tbsp fresh thyme leaves OR
  • ½ tsp dried thyme, crushed

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

  • Equipment
  • a large sauté pan


  1. Method
  2. Warm four plates in the oven.

  3. Place each chicken breast between 2 pieces of cling film and, working from the centre to the edges, pound lightly with a rolling pin to flatten.

  4. Remove the cling film and coat each one with the flour, shaking off any excess. Transfer to a plate and set aside.

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

  6. At this stage, start boiling the water for cooking the linguine and follow the cooking instructions on the packet of the brand you choose.

  7. Add the red pepper, garlic and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm while cooking the chicken.

  8. Pour the remaining 2 tablespoons of olive oil in the pan, add the chicken and, over a medium heat, cook for 4 minutes each side until cooked through. Place on top of the vegetables on the plates and return to the oven.

  9. Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but not let it evaporate.

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