Gubbins Chicken Recipe
Fried chicken breast topped with a Colman’s mustard cream sauce. Served on brioche bun.
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Ingredients
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For the Fried Chicken
For the Colman’s Mustard Cream Sauce
For Assembly
Method
For the Fried Chicken
- 1
Prepare the Chicken
Start by flattening the chicken breasts to an even thickness with a meat mallet or rolling pin to ensure even cooking.
- 2
Set up Breading Station
In a shallow dish, combine all-purpose flour, paprika, garlic powder, salt, and black pepper. In another dish, whisk together the egg and milk.
- 3
Bread the Chicken
Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly with the flour mixture. Press the flour onto the chicken for a good crust.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
For the Colman’s Mustard Cream Sauce
- 5
- 6
Add Cream and Broth
Slowly whisk in the heavy cream and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally until the sauce thickens slightly.
- 7
Season the Sauce
Season with salt and black pepper to taste. Remove from heat and set aside.
For Assembly
- 8
Prepare the Buns
Slice the brioche buns in half and lightly toast them, if desired.
- 9
Assemble the Gubbins Chicken
On the bottom half of each bun, place a lettuce leaf and two slices of tomato. Top with a fried chicken breast and generously drizzle the Colman’s mustard cream sauce over the chicken. Cap with the top half of the bun.