Poulet a la Moutarde (Chicken with Mustard Sauce)

My husband LOVES mustard. But not just any mustard, Dijon mustard from France, and only from France. I have tried to buy every Dijon mustard on the shelf and there isn’t one that is spicy enough for him. We were in Paris a few months back having dinner with some friends of ours who live there. They happen to have a jar of mustard that Brendan loved…so what did they do? They packed it up and sent it home with us. Crazy thing is, this mustard was just your basic mustard from the grocery store, but it was 100 times better than anything we had here. So now that we’re home and have this huge jar of spicy mustard, I had to find things to make with it! I stumbled across this super simple, absolutely fabulous recipe from none other than Martha Stewart of course, for a chicken with mustard cream sauce. It’s so good…so easy, and is helping us make our way through the jar! I usually double this recipe to make extra sauce because one can NEVER have too much sauce. You can also play with the amount of mustard you use. My husband requested more than double the amount 🙂 Did I mention this only uses ONE pan? Perfection. Oh one more thing…I obviously found this on Pinterest.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup chicken broth or white wine
  • 1/2 cup heavy cream (Please don’t substitute half and half or milk…you will regret it)
  • 2-3 tablespoons Dijon mustard
  • 2 teaspoons dried tarragon or oregano. I used oregano because I love it, but you can use either.

Directions

  1. In a large skillet, add olive oil and preheat over medium-high heat.
  2. Season chicken breasts with salt and pepper.
  3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and cover with foil to keep warm.
  4. Add chicken broth into hot skillet.
  5. Whisk in the cream, mustard and tarragon or oregano.
  6. Cook and stir for about 2-3 minutes until sauce is thickened.
  7. I added the chicken to the skillet and continued to cook for another 2 minutes just to submerge that chicken in the sauce.

Recipe courtesy of Martha Stewart, Everyday Food

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