Air Fryer Irish Mustard Chicken with Leek Sauce,

Air Fryer Irish Mustard Chicken with Leek Sauce,
Looking for a good Irish main dish to serve on St. Patrick’s Day? The following Air Fryer Irish Mustard Chicken with Leek Sauce is quick and easy since it’s cooked in the air fryer. The sauce takes only a few hands-on minutes since it uses Basic Cream Soup Mix as a shortcut to a luscious creamy sauce which complements the crispy mustard chicken perfectly.

8 Servings

1/2 cup mayonnaise
1/3 cup Dijon mustard

1 1/2 cups panko breadcrumbs
2 pounds boneless skinless chicken breast halves, trimmed of fat and veins and cut into 8 serving-size pieces

Leek Sauce
2 tablespoons butter
2 large leek, sliced

3 cups water
1 1/2 cups Basic Cream Soup Mix

  1. Preheat air fryer to 390°.
  2. Mix the mayonnaise and mustard in a small bowl; measure the breadcrumbs onto a large plate.
  3. Brush the chicken pieces liberally with the mustard mixture; press into the crumbs and repeat on the underside.
  4. Place in the basket of an air fryer that has been sprayed with non-stick spray.
  5. When the chicken pieces are coated, air fry 15-20 minutes or until they are just cooked through and register 130° on an instant read thermometer.
  6. Leek Sauce: Meanwhile melt the butter in a large skillet; cook the leeks in the butter until softened.
  7. Add the water and whisk the cream soup mix into the leek mixture.
  8. Cook over medium heat until the sauce has thickened.
  9. To serve, place a cooked chicken breast on a serving plate; ladle the sauce over.

Amount Per Serving
Calories 544 Calories from Fat 267
Percent Total Calories From: Fat 49% Protein 29% Carb. 22%

Nutrient Amount per Serving
Total Fat 30 g
Saturated Fat 10 g
Cholesterol 119 mg
Sodium 812 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 40 g

Vitamin A 6% Vitamin C 6% Calcium 0% Iron 15%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.