Part III of the series: Chicken for every day of the week!
Chicken à la moutarde (chicken with creamy mustard sauce)
A staple in French kitchens and served all over Europe is mustard sauce, or Dijon sauce. A creamy flavorful sauce usually served with chicken or rabbit. And as fancy as it sounds, my version here be made very simply and even better, quickly. I used home made white wine mustard, (yes I’ll do a post on that soon) but any Dijon style mustard would work. I generally like to have both a creamy and a whole grain version on hand, but this sauce works well with just the smooth style as well.
- 1 boneless chicken breast half, pounded flat between two sheets of cling wrap
- 1/2 cup flour
- 2 tbsp mustard, divided
- 1/2 tsp thyme
- salt and pepper to taste
- 1/2 cup white wine (or water)
- 1/2 cup milk
- Rub the chicken breast all over with 1 tbsp of mustard (I like to use the old fashioned kind for this)
- In a shallow dish combine the flour with 1 tsp salt and dredge the chicken breast until covered in a thin layer of flour. Season with pepper and thyme.
- Heat 1 tbsp of oil in a large skillet, then add the chicken and cook undisturbed until the edges start to look cooked and the bottom is browned. Turn the chicken breast and cook until cooked through.
- Add the wine to the pan, gently stir to loosen up any browned bits. Remove the chicken from the pan and set aside, keeping it warm.
- Mix the additional tablespoon of mustard with a tablespoon flour until a paste forms, add to the pan, and add the milk.
- Stir to dissolve any pieces of flour and mustard and bring sauce to a boil, simmer until sauce thickens, and serve over chicken
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