Poulet à la Moutarde

Poulet à la Moutarde is a classic French dish that showcases tender chicken in a creamy mustard sauce. This dish combines the savory flavors of Dijon mustard, white wine, and fresh herbs, resulting in a delightful meal. The chicken is seared until golden brown and then simmered in a rich sauce. This recipe is straightforward to prepare, making it a great choice for a family dinner. It can be served with crusty bread or over a bed of rice for an enjoyable dining experience.

Ingredients

• 4 skinless, boneless chicken breasts
• 1/2 cup dijon mustard
• 1/2 cup white wine
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 tsp thyme, dried
• 1/4 cup heavy cream
• 2 cloves, minced garlic

Instructions

1. Season the chicken breasts with thyme.
2. In a large skillet, melt the butter over medium heat.
3. Using a spatula, flip the chicken breasts and sear them until golden brown, about 5 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. Add garlic to the skillet and sauté for about 1 minute until fragrant.
6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. Stir in the Dijon mustard and chicken broth, then return the chicken to the skillet.
8. Simmer for 15-20 minutes, until the chicken is cooked through to an internal temperature of 165°F (74°C).
9. Stir in the heavy cream and adjust seasoning with salt and pepper if needed.
10. Serve the chicken with the mustard sauce spooned over the top.

Keywords: Creamy, Mustard, Sauce

Spice Rack: Thyme

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