- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“Soft cubes of chicken breast slowly browned in butter with a sauté of onion, garlic, and a touch of mustard. A practical pan preparation with a fresh finish of chopped parsley, resulting in an unctuous sauce and tender meat.”
What you need to know
- Cooking the chicken breast in butter over low heat prevents the characteristic dryness of this lean meat.
- The spoonful of mustard acts as an emulsifier with the milk fat, providing balanced acidity and an appetizing color.
- Fresh parsley added only when turning off the heat keeps its essential oil preserved and aroma vibrant.
Ingredients
Main
- 800g of chicken breast cut into cubes
- 100g of butter
- 1 chopped onion
- 3 cloves garlic, minced
- 1 tablespoon of mustard
- Salt and pepper to taste
- 1/2 cup of chopped parsley
Instructions
Principal
- Em uma panela grande, derreta a manteiga em fogo médio.
- Add the chopped onion and garlic, sautéing until golden.
- Add the chicken cubes and cook, stirring occasionally, until they are golden.
- Add the mustard, salt, and pepper, stirring well to incorporate the flavors.
- Strain excess fluids if necessary, and cook for another 20 minutes, until the chicken is well cooked.
- Finish with chopped parsley on top for freshness.
- Serve hot, accompanied by rice or salad.
Chef's tips
- Brown the onion and garlic over medium-low heat so as not to burn the milk solids present in the butter.
- Do not overlap the chicken cubes in the pan to ensure they brown evenly instead of releasing excess liquid.
- If the meat releases too much liquid, increase the heat for 3 minutes to evaporate quickly before adding the mustard.
Variations
- Add half a cup of fresh heavy cream in the last 5 minutes of cooking to create a more velvety sauce.
- Add a teaspoon of sweet or smoked paprika along with the garlic sauté to intensify the color.
- Add 150g of sliced fresh mushrooms along with the chicken cubes to enrich the dish with earthy notes.
Substitutions
- The chicken breast can be replaced with boneless cubed chicken thighs for an even juicier texture.
- Regular butter can be swapped for clarified butter (ghee), which tolerates higher temperatures without burning.
- Traditional yellow mustard can be replaced by Dijon mustard or dark grain mustard.
How to store
Store leftovers in a closed container under refrigeration for up to 3 days. To reheat while maintaining the juiciness of the butter, heat over low heat with a spoonful of water or broth in a covered pan.
Can it be frozen?
Can be frozen ready in individual portions in airtight bags for up to 2 months. To serve, thaw slowly in the refrigerator for 12 hours and heat in a skillet with an extra knob of butter.
What to serve with
Serve accompanied by fluffy white rice, mashed potatoes with a touch of nutmeg, or steamed sautéed vegetables like broccoli and carrots. A green leaf salad with olive oil completes the combination.
Frequently asked questions
How do you prevent butter from burning while searing chicken?
Keep the heat at medium temperature or add a few drops of vegetable oil along with the butter to raise the smoke point.
Can I use margarine instead of butter?
You can use it, but the characteristic flavor and creaminess of the recipe depend directly on the pure milk fat of the butter.
Why does the recipe ask to strain excess fluids?
If the meat releases too much water, it starts to cook in its own steam instead of browning in the butter fat, damaging the crust.
What is the correct doneness for cooking cubed chicken?
The cubes should reach a golden color on the outside and be completely opaque and white in the center, without drying out the interior.
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