French Mustard Chicken Breasts (Poulet à la Moutarde Française)
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
360 kcal
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Course
Main Course
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Cuisine
French, French-American Fusion
French Mustard Chicken Breasts (Poulet à la Moutarde Française)
Description
French Mustard Chicken Breasts (Poulet à la Moutarde Française) are made by slicing boneless, skinless chicken breasts into thin cutlets and seasoning them with a blend of garlic salt, herbes de Provence, flour, sugar, and black pepper. The chicken is pan-seared in butter and olive oil until golden on one side, then briefly flipped and finished off later in the pan. The real highlight is a creamy mustard sauce prepared from finely chopped shallots and garlic sautéed with white wine and chicken broth, thickened with corn starch and finished with heavy cream and Dijon mustard, imparting a smooth, tangy flavor. The dish is garnished with fresh herbs like dill, thyme, or rosemary.
The seasoning mix and the cooking technique create a tender chicken with a slightly crisp exterior. The sauce adds a velvety texture and a balance of sharp and creamy notes from the mustard and cream. The pan skillet method allows the sauce to absorb the chicken flavors and ensures a satisfying richness.
This chicken works well served alongside steamed vegetables, rice, or crusty bread to soak up the mustard sauce. Its components combine to offer a dish that pairs elegance with a modest ingredient list.
The recipe is designed to serve 4 to 6 people, making it adaptable for small group dining. Following the detailed seasoning and cooking steps provided ensures consistent results.
Ingredients
For the chicken:
- 2 pounds chicken breast 4 medium-size breasts, skinless, boneless
- 1 ½ teaspoons garlic salt use 2 teaspoons if you have 2 pounds of chicken breasts
- 1 teaspoon herbes de provence or Italian seasoning
- 2 teaspoons all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper freshly ground
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
For the mustard cream sauce:
- 2 tablespoons shallot 1 medium, about ½ of a medium size shallot, finely chopped
- 2 cloves garlic finely minced
- ½ cup white wine dry
- 1 ½ cups chicken broth
- 2 bay leaf medium
- ¾ cup heavy cream
- 2 tablespoon Dijon mustard I like Maille, grainy
- 2 teaspoons corn starch
- dill or use thyme or rosemary (or a combination), for garnish, fresh
Instructions
For the chicken:
- Combine the garlic salt, Herbs de Provence, flour, sugar and pepper in a small bowl and stir to combine. Set aside.
- Cut the chicken breasts in half horizontally. To do this, lay the breasts out on a work surface, then place your nondominant hand on the top and slice horizontally halfway through the meat (to create two thin cutlets) with your dominant hand. Lay the chicken breasts out in a single layer on the work surface and sprinkle on both sides with the garlic salt mixture.
- In a large cast iron, heavy-duty skillet or shallow braiser, melt the butter with the olive oil over medium heat until starting to sizzle a bit,
- Add the chicken breasts, smooth sides down and cook for 4-6 minutes or until the underside is golden (if the breasts are thicker go for 5-6 minutes if thin, 4-5 is good). Flip the breasts to the opposite side and cook for another 1 minute. (The chicken will not be completely cooked at this time but will finish cooking later.) Transfer to a clean plate and cover loosely with foil.
For the mustard cream sauce:
- Add the chopped shallots to the pan and sauté over medium-low heat for 1-2 minutes until softened and fragrant. Add the garlic and sauté for another 30 seconds. Add the wine and increase the heat to medium-high, stirring frequently and scraping any brown bits from the bottom of the pan. Cook at a rapid boil or until most of the wine has evaporated.
- Add the chicken broth and bay leaves and bring the mixture to a steady low boil. Cook, uncovered for 8 minutes.
- While the broth is cooking, combine the cream, mustard and cornstarch and stir vigorously with a fork until nice and smooth.
- This step is totally optional, but if you like a really smooth sauce, you can strain it through a fine mesh strainer at this point, pushing on the solids until all the liquid is removed. Discard the solids, return the sauce to the pan and bring it to a boil then proceed as directed.
- Add the cream mixture to the simmering sauce and any juice that has accumulated on the plate with the chicken. Stir until well combined. Bring back to a boil then reduce to a slow simmer over low heat. Cook for 2 minutes, stirring frequently. Remove the bay leaves and discard them. Taste and add additional salt and pepper, if needed.
- Add the chicken back to the pan, cover the pan tightly and turn off the heat. Allow the chicken to sit, undisturbed for 5 minutes. Serve the chicken, drizzled with the sauce and pass extra at the table. Garnish with fresh dill sprigs, thyme leaves or finely chopped rosemary. Enjoy!
Notes
- Cut chicken breasts horizontally to create thin cutlets for even cooking.
- Adjust garlic salt quantity according to chicken weight for balanced seasoning.
- This recipe serves 4 to 6 people, depending on portion size.
- Use fresh herbs like dill, thyme, or rosemary for garnish to enhance aroma and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 1069mg | 45% |
| Potassium | 630mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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