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French Mustard Chicken Breasts (Poulet à la Moutarde Française)

Classic French mustard chicken
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Prep Time 15 minutes
Course dinner
Cuisine French

Ingredients
  

For the Chicken

  • 2 pounds skinless boneless chicken breasts 4 medium
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon Herbes de Provence or Italian seasoning
  • 2 teaspoons all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil

For the Mustard Cream Sauce

  • 2 tablespoons finely chopped shallot
  • 2 cloves garlic finely minced
  • 1/2 cup chicken broth + 1 tablespoon apple cider vinegar halal substitute for wine
  • 1 additional cup chicken broth
  • 2 bay leaves
  • 3/4 cup heavy cream
  • 2 tablespoons grainy Dijon mustard
  • 2 teaspoons cornstarch
  • Fresh dill thyme, or rosemary for garnish

Instructions
 

Prepare the Chicken

  • In a small bowl, mix garlic salt, Herbes de Provence, flour, sugar, and black pepper.
  • Slice chicken breasts horizontally to create thin cutlets. Season both sides evenly with the spice mixture.
  • Heat butter and olive oil in a large skillet over medium heat.
  • Add chicken and cook 4–6 minutes per side until golden. Transfer to a plate and loosely cover with foil.

Make the Mustard Cream Sauce

  • Add shallots to the same pan and sauté 1–2 minutes until softened. Add garlic and cook 30 seconds.
  • Pour in chicken broth mixed with apple cider vinegar, scraping up browned bits. Simmer until reduced slightly.
  • Add remaining chicken broth and bay leaves. Simmer uncovered for 8 minutes.
  • In a bowl, whisk cream, mustard, and cornstarch until smooth.
  • Stir cream mixture into the pan along with any juices from the chicken. Bring to a boil, then reduce to a gentle simmer for 2 minutes. Remove bay leaves.
  • Return chicken to the pan, cover, and turn off heat. Let rest 5 minutes before serving.

Notes

For an ultra-smooth sauce, strain the broth before adding cream. This step is optional but gives a refined restaurant-style finish.