As my back is still quite painful, I wanted to cook something very easy and searched in the blog I often read for recipes (in Japanese) and decided to cook chicken with mustard and cream sauce. The side dishes are potato Lyonnaise, boiled carrot and steam-stir-fried Brussels sprouts.
The sauce has some Scotch whisky. Although I thought it was a little too strong with whisky my husband, who loves scotch whisky, loved it. All you do is to mix cream, grain mustard and whisky and cook it down a little – nice and easy. The only mistake I made was to season the chicken too much. The sauce is quite salty with mustard so you shouldn’t salt the chicken as you would normally do. I think I prefer a little less mustard, too. It was very good, though, and we enjoyed everything.