Poulet à la Moutarde de Meaux

Which is to say, Chicken in a old-style mustard cream sauce. Delicious if a bit on the heavy side. The mustard really is the star here and cannot be substituted for any other kind. It’s delicious anyways and worth tracking down.

I serve it with jasmine rice, because I adore the combination between the rice and the sauce. A more traditional pairing would be mashed potatoes.

1 chicken breasts per person
1 bunch of green onions, cut
500 ml of cream
White wine
Red salt + pepper
Moutarde de Meaux
Olive Oil


1. Tenderize both sides of the chicken breast and season with red salt and pepper.

2. In a large skillet, heat a dollop of butter with a drop of olive oil. Color both sides of the chicken breast. Add a bit of white eine over both and wait until the wine has mostly evaporated.

Remove the chicken breasts from the skillet.

3. Add the green onions to the skillet and sweat for a few minutes.

4. Add the cream and mustard, to taste (I add a good 3 heaping teaspoons). Salt and pepper to taste.

Bring to a simmer and cook until the cream thickens.

5. Add the chicken back into the sauce and simmer until the chicken is fully cooked. Make sure the whole chicken breast remains covered with the sauce.

6. Served with jasmine rice and asparagus.


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