Poulet á la moutarde
Why love Paris?
Paris, France, home of the 2024 Olympics, is considered one of the most idyllic places on earth. France is beloved for its Medieval architecture and soaring cathedrals, iconic landmarks like the Eiffel Tower and Arc de Triomphe, delightful footbridges that cross the River Seine, and more! It is also known as a fashion capital and rich cultural center of arts, architecture, science, and technology. And, to top it off, France is famous for its fantastic cuisine, but of course!
Delectable food!
French dining boasts varieties of tasty cheeses, fragrant breads, and fine wine. French menus also celebrate regional culinary delights. The Lorraine region is known for savory quiche, Burgundy is famed for its beef bourguignon, and the south of France delights in its ratatouille, as some examples. Each region features its own style of cooking. In traditional dishes, butter and cream are abundantly used in the north, whereas olive oil is favored in southern recipes. However, like restaurants in America, in addition to traditional dishes, many French chefs enjoy creating new and exciting ones to delight patrons.
Our recipe
Today, we share a recipe for Poulet á la moutarde, which simply means chicken with mustard. The garlic and mustard flavors, along with the wine, give this meal a delicious French flair. Our version yields tasty chicken in a creamy mustard sauce, the perfect accompaniment to mashed or baked potatoes and des haricots verts (green beans).
Recipe for Poulet á la moutarde
Serves 4
Ingredients:
For the meat:
- 4 boneless-skinless chicken breasts, sliced horizontally to create 8 pieces of meat
- 4 Tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon Herbes de Provence (or a combo of oregano, rosemary, and thyme)
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 Tablespoons butter
- 2 Tablespoons high-quality olive oil
For the sauce:
- 2 medium shallots, finely diced
- 2 cloves garlic, finely diced
- ½ cup dry French wine (white)
- 1 ½ cups low-salt chicken broth
- 1 bay leaf
- ¾ cup heavy cream
- 2 Tablespoons French mustard (Dijon)
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- Fresh rosemary (for garnish)
Directions:
For the meat – On a large plate, mix the flour, garlic powder, Herbes de Provence, sugar, salt and pepper. Set it aside. Meanwhile, heat a heavy-duty non-stick or cast-iron skillet over medium heat. While it is heating, carefully add half ofthe butter and half of the olive oil to the skillet. Lightly dust the eight chicken pieces with the dry mixture and set aside. To the heated skillet, add four pieces of seasoned chicken at a time. Cook for about 4 to 6 minutes or more on the first side (time depends upon thickness of breast). Tip: Meat will be lightly golden and release easily from the pan when ready to turn. Flip the meat and continue to cook on the second side (roughly 2 to 5 minutes or more depending on the thickness of the chicken) until the meat is lightly golden and just cooked through. Remove the meat from the skillet and tent with foil. Repeat the process with the remaining oil and butter and the second batch of seasoned meat. (Don’t overcook the meat as it will be heated again in the sauce.) Set the cooked chicken aside.
For the sauce – Add the chopped shallots to the skillet in which you cooked the chicken. Sauté the shallots over medium-low heat for up to 2 minutes, until fragrant and softened. Add the garlic and sauté for another 30 seconds. Add the wine and increase the heat to medium-high, scraping up brown bits from the bottom of the pan. The wine will begin to bubble. Cook and stir it until most of the wine evaporates. Then add the chicken broth and bay leaf. Bring mixture to a gentle low boil. Cook, uncovered, for about 5 to 8 minutes, until sauce is somewhat reduced. Meanwhile, in a bowl, whisk together the heavy cream, mustard, cornstarch, salt and pepper. Set cream mixture aside. When the sauce is done boiling, turn the heat to a simmer. Then slowly whisk the cream mixture into the simmering sauce. Once added, briefly increase heat again to a low boil, and cook for 2 minutes, stirring frequently. Turn off heat. Now it’s time to add the chicken to the sauce.
Adding chicken to sauce – While the sauce is hot, remove the bay leaf and add the chicken (and meat juice) to the heated sauce in the skillet. Cover the skillet and let the chicken sit in the heated sauce for 5 minutes. (Do not lift cover during those 5 minutes). Remove cover and garnish with fresh rosemary before serving.
Chef notes: Chicken breasts should be cooked to an internal temperature of 165° F. Click here to learn how to use a meat thermometer. Should you choose to not use wine in this recipe, simply substitute with chicken broth.
Lunch vs. dinner in France
When it comes to meals, typically the French serve four dishes to include a salad (which can be eaten following the main course), a main course, a cheese course, and dessert. The French generally engage in polite conversation at the dining table and are well-mannered. Meals are unrushed. For example, a midday meal may take up to two hours. Sundays are frequently reserved for family meals to include extended family. French people tend to eat a larger lunch than dinner. Note that breakfast is frequently a light meal and French dinner is essentially a scaled down version of lunch.
Like to cook? Check out our recipe for sautéed tilapia.
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We hope you enjoyed this recipe. What’s your favorite French meal???
