This recipe for French Fireside Mustard Chicken comes from Posh’s own resident Chef Glenys. The star of the dish is a luscious mustard sauce, with a blend of shallots, garlic, Dijon mustard, and a medley of fresh herbs. It’s a deliciously creamy, tangy dish and you can adjust the amount of Dijon mustard for a more milder dish to suit your tastes!
~ Angie
French Fireside Mustard Chicken
Ingredients
FOR THE CHICKEN
- 2 boneless and skinless chicken breasts halved horizontally to make 4 fillets
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 tablespoons flour for dredging
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
FOR THE MUSTARD SAUCE
- 2 tablespoons unsalted butter
- 1 shallot chopped
- 4 cloves garlic minced
- 1 cup dry white wine or chicken broth
- 1-2 tablespoons Dijon mustard use 1 tablespoon for a milder flavour
- 3/4 cup chicken broth
- 1 tablespoon fresh chopped tarragon leaves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh chopped rosemary leaves
- 1/2 cup whipping cream
- Salt and cracked black pepper to taste
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- Heat the butter and olive oil in a large pan or skillet over medium-high heat.
- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
- Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
- Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
- Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired. Serve chicken with sauce.