Chicken in Cream Cheese Mustard Sauce

Mince the onion.

Wipe the mushrooms clean with paper towels and slice thinly.

Trim sinew and excess fat from the chicken thigh, and halve.

Season the flesh side of the chicken thigh only with salt (2 pinches) and black pepper (to taste). Dust thoroughly with cake flour (1.5 tbsp).

Heat olive oil (1/2 tbsp) in a frying pan and cook the chicken skin-side down over medium heat until well browned. Flip and cook another 1 minute on very low heat. Transfer to a tray.

Don't wipe out the pan — add the minced onion and sliced mushrooms with a sprinkle of salt (2 pinches). Cook over low heat until the onion is translucent.

Add white wine (4 tbsp) and granulated consommé (1/4 tsp), stir, cover, and simmer 5 minutes over low heat.

Uncover and add butter (10g), whole-grain mustard (1 tbsp), milk (120ml), and sliced cheese (1 slice). Stir over very low heat until the cheese melts and the sauce thickens.

Once the sauce is thick, return the chicken with any juices from the tray and simmer briefly in the sauce on very low heat.

Plate the chicken and pour the mustard cheese sauce over. Optional finish: a squeeze of lemon and black pepper.