Poulet a la Moutarde

This French classic recipe is very easy to make with few ingredients involved. Chicken breasts, crispy fried, with a creamy mustard sauce. It pairs beautifully with mashed or roasted potatoes, but also rice or even pasta.

4 Servings

Ingredients:

750gr of chicken breasts, each sliced in half horizontally

100gr flour

2 tbsp butter

1 tbsp olive oil

3 shallots, finely chopped

1 clove of garlic, minced

1 chicken stock cube diluted in 25cl of boiling water

2 tbsp Dijon mustard

3 tbsp cream

S&P

Parsley, finely chopped, to serve

Instructions:

Season flour in a shallow dish with salt & pepper.

Roll each piece of chicken in the flour, ensuring they are coated on all sides.

Melt the butter with the olive oil in a pan over medium heat.

Add the chicken to the pan & fry for 7-10 minutes or until nearly cooked through.

Set the chicken aside on a plate lined with kitchen paper towels, to drain excess grease.

Using the same pan, simmer the onion & garlic on medium low heat for 3 minutes, until they are soft & golden.

Add the stock, mustard & cream.

Bring the contents of the pan to simmer & season with salt & pepper if needed.

Return the chicken to the pan.

Cover with a lid & simmer for 5 minutes.

That's all there is to it!