I would consider this to be a pretty classic French dish in that it includes Dijon mustard and tarragon, and because the highlight of this dish is very clearly the rich and flavorful sauce that enrobes the chicken. Unlike most French dishes however, this recipe is very simple to put together and the addition of cumin adds an extra kick that goes a long way in the sauce.
What this picture above doesn’t show is that I included brown rice in my meal, so after taking this photo I dumped a bunch of brown rice right into the pan and dug in. You can’t make up satisfaction like that! The addition of heavy cream at the end is optional – it will slightly reduce the intensity of flavors, which may be good if you prefer milder sauces.
Poulet à la Moutarde – Dijon Mustard Chicken - Serves 1
1 large chicken breast, cut along the grain into 2 or 3 smaller pieces
1 tablespoon olive oil
1 garlic clove, minced
1/2-cup chicken broth
1 tablespoon chopped fresh tarragon
1 teaspoon ground cumin
1 tablespoon Dijon mustard
1 tablespoon heavy cream (optional)
1. Sprinkle chicken with salt and pepper all over.
2. Heat olive oil in a large skillet over medium-high heat.
3. Once oil is hot, add chicken to skillet and cook until golden on both sides, about 2 minutes per side. Remove chicken from heat and cover it with foil to keep warm.
4. Reduce heat to medium, add garlic and cook until fragrant and slightly browned, about 1 minute.
5. Add chicken broth, tarragon, cumin, and mustard, and stir to combine. Bring mixture to a simmer, add chicken, and cook 2-3 minutes longer, until sauce is reduced slightly.
6. Add heavy cream if using and stir just to combine. Season to taste with salt and pepper. Serve with white or brown rice, Papardelle noodles, or polenta.