Mustard sauce for chicken

My whole family and I love chicken very much. We use it in any form, we cook a huge variety of food from it. Of course, over time, you want to bring something new, unusual to already familiar, beloved dishes, or just alternate the use of some variations. So, mustard sauce for chicken has become so new for us. It is he who, like no other, emphasizes the piquant taste of my chicken dishes. For everyone who is interested in making this sauce, I'm telling you its culinary recipe. We start by mixing cream with pre-cooked and strained chicken broth. Then, over low heat, we evaporate all this mass to the consistency of a thick syrup. It usually takes 15-20 minutes. After that, salt and pepper our mass to your taste, add mustard, mix everything well and abruptly remove from the heat. Here our sauce is ready. Let it cool down a little, then pour it over the finished hot chicken, its individual parts (legs, wings) or offal (hearts, ventricles).