Monday, November 14, 2011

"Poulet à la Moutarde"

Find the original recipe here at


1 1/2 – 2 lbs chicken breast
1 cup white wine (any white wine works, I used Sauvignon Blanc)
3/4 cup light cream
1 tbs Dijon mustard (Grey Poupon works the best)
olive oil
salt and pepper to taste

1.Cook the chicken with olive oil, salt and pepper in a skillet on high heat until golden brown.
2.When chicken is browned, add wine and continue to cook on high heat until wine is reduced by half.
3.After wine is reduced, add cream and bring temperature down to medium heat to allow sauce to thicken.
4.As sauce thickens, stir in Dijon Mustard.
5.Once the sauce is thick turn off heat and serve over rice

i've really been missing this dish, i haven't made this version yet but i posted it here so that i wouldn't loose it and now have to make it.

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