Poulet Au Moutard Recipe
Sauteed chicken with cream, brandy, mushrooms, and a light touch of dijon mustard.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for about 5 minutes until they are tender and browned.
- 4
Add the Liquids
Pour in the brandy and let it simmer for a minute to reduce. Then stir in the heavy cream and Dijon mustard, mixing well to combine.
- 5
Combine and Finish
Return the chicken to the skillet, coating it with the creamy sauce. Let it cook for an additional 2-3 minutes to heat through. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Garnish with fresh chopped parsley and serve hot, ideally with crusty bread or over rice.