Chicken moutarde is a classic of French bistronomy that highlights Dijon mustard, an emblematic product of Burgundy since the 18th century. It is a quick dish from a Parisian brasserie that combines simplicity with elegance. The mustard provides mild spice that complements the brisket without masking its flavor.
Mediterranean
Chicken Moutarde
Moutarde chicken breast with creamy Dijon mustard sauce.
- France
- Main course
- Light
- High protein
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 40 g
- Fiber 0.5 g
- Carbohydrates 6 g
- Fat 22 g
- Sodium 640 mg
Story behind the dish
Preparation
Pollo a la Moutarde is a preparation from France with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken breasts of 180 g.
- Have ready: 3 tablespoons Dijon mustard.
- Have ready: 150 ml of cooking cream.
- Have ready: 100 ml of chicken broth.
- Have ready: 2 tablespoons of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the breasts with salt and pepper and brown them in butter for 5 minutes per side.
Season the breasts with salt and pepper and brown them in butter for 5 minutes per side, set aside.
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Sauté the shallot in the same pan for 2 minutes without browning.
Sauté the shallot in the same pan for 2 minutes without browning.
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Deglaze with white wine and let it reduce by half.
Deglaze with white wine and let it reduce by half.
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Add mustard
Add mustard, cream and broth, mix until smooth sauce.
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Return the chicken and cook, covered, for 12 minutes over low heat.
Return the chicken and cook, covered, for 12 minutes over low heat.
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Add tarragon and adjust salt and pepper.
Add tarragon and adjust salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve with sauce on top
Serve with sauce on top, parsley and lemon wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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