Servings
Font
Back
French Mustard Chicken Breasts (Poulet à la Moutarde Française)
5 from 22 votes

French Mustard Chicken Breasts (Poulet à la Moutarde Française)

French Mustard Chicken Breasts feature thinly sliced boneless chicken breasts seasoned with garlic salt and herbes de Provence, seared in butter and olive oil to develop a golden crust. The dish is completed with a creamy mustard sauce made from shallots, garlic, white wine, chicken broth, Dijon mustard, and cream. This combination balances savory chicken with a tangy, rich sauce, making it a distinctive main course suitable for intimate dinners or casual meals.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 360 kcal
Course: Main Course
Cuisine: French, French-American Fusion

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:
    Cup of Yum
  1. Combine the garlic salt, Herbs de Provence, flour, sugar and pepper in a small bowl and stir to combine. Set aside.
  2. 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.
  3. 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,
  4. 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:
  1. 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.
  2. Add the chicken broth and bay leaves and bring the mixture to a steady low boil. Cook, uncovered for 8 minutes.
  3. While the broth is cooking, combine the cream, mustard and cornstarch and stir vigorously with a fork until nice and smooth.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 360

% 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.