Poulet crémeux à la moutarde

Ingrédients

• 1 tablespoon olive oil
• 2 tablespoons (40 g) unsalted butter
• 2 large chicken breasts
• 1 medium shallot, finely diced
• 2 garlic cloves, finely chopped or grated
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh tarragon, finely chopped
• 1/3 cup (75 ml) dry white wine
• 1 tablespoon wholegrain mustard
• 1/2 cup (100 ml) chicken stock
• 1/2 cup (100 ml) heavy cream
• Fresh parsley to garnish

Préparation

1. 1

   Slice the chicken breasts halfway lengthwise to make...: Slice the chicken breasts halfway lengthwise to make four fillets and season with a bit of salt and freshly ground black pepper.

2. 2

   Heat the olive oil in a cast iron...: Heat the olive oil in a cast iron pan and melt the butter in it over medium heat.

3. 3

   Once the oil has melted, add the chicken...: Once the oil has melted, add the chicken cutlets and fry for 6-8 minutes until golden on both sides. Transfer the cooked chicken to a plate.

4. 4

   Add the shallot to the same pan and...: Add the shallot to the same pan and cook for 1-2 minutes until translucent.

5. 5

   Stir in the garlic and fresh herbs and...: Stir in the garlic and fresh herbs and cook for another minute. Next, add the white wine to deglaze the pan. Simmer for a couple of minutes until the alcohol has mostly evaporated.

6. 6

   Stir in the wholegrain mustard, then add the...: Stir in the wholegrain mustard, then add the chicken stock. Simmer for 1 minute, then lower the heat and stir in the cream.

7. 7

   Simmer for 3-4 minutes until the sauce begins...: Simmer for 3-4 minutes until the sauce begins to thicken, then add the cooked chicken back to the pan.

8. 8

   Continue to simmer for a couple of minutes...: Continue to simmer for a couple of minutes until the sauce has thickened and the chicken is heated through.

9. 9

   Adjust the seasoning as needed and serve immediately.