Today’s recipe is in honor of Bastille Day, the day the French celebrate their “liberty, equality, and fraternity” three principles from their national motto. I am sharing this chicken in mustard sauce, a recipe adapted from our favorite French chef, Jacques Pepin. This is a simple way to make ordinary chicken into something special!
Similar to our 4th of July, Bastille Day is a national patriotic holiday with parties held all over the country. The most spectacular fireworks display happens at the Eiffel Tower and are met with cheers from the massive crowds. And this year they have the FIFA finals happening at the same weekend – it will be crazy!
The Artist and I would love to experience Bastille Day in Paris one year, but in the meantime, I’ll make some of our favorite French meals and toast the City of Lights!
It is amazing how just a few ingredients can take a meal from boring and ordinary to outstanding and party-worthy. Adding mustard to a white sauce is remarkably delicious. I dare you to find a simpler recipe for your next dinner party!
Dry mustard, if you don’t already use it, is a great way to add depth to your dishes. It is subtle, leaving people wondering what your secret ingredient might be. Give it a try and you might just fall in love!
For this recipe, I didn’t have any boneless chicken, so I used the bone-in breasts I had in the freezer. Because they are so much thicker, I started them on the stove as directed, then transferred them to a 400°F oven to cook nearly through (about 155°F), and finished them on the stovetop. Another step and longer cook time, but just as delicious!
Some other ways you might enjoy mustard in your cooking … If you love lamb, you might also like my Roasted Rack of Lamb with Rosemary Mustard Glaze (Gluten Free). Or you can try my Gluten-Free Pretzel-Coated Chicken with Creamy Mustard Sauce.
Enjoy this lovely Chicken in Mustard Sauce and have a fabulous weekend my friends! See you in a few days for Chocolate Monday!
Jane’s Tips and Hints:
If you can find it, I highly recommend Edmond Fallot brand of Dijon mustards. They are still made in the traditional manner in the city of Dijon, in the Burgundy region of France. There is no wine added, just pure mustard and the flavor is extraordinary.
You can use any gluten-free flour or starch to thicken this sauce. I like sorghum or a spoonful of my favorite gluten-free flour blend with the starches in it.
- 4 (5 oz) skinless, boneless chicken breasts *
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp oil
- 1/2 cup finely chopped onions
- 1-1/2 tbsp gluten-free flour blend, sorghum, or all-purpose flour
- 3/4 cup water
- 1/4 cup dry white wine
- 3/4 tsp dry mustard
- 2 tsp Dijon mustard
- 2 tsp water, or as needed
- Season the chicken pieces with salt and pepper. Heat the oil in a large skillet over med-high heat. When hot, brown the chicken on both sides, about 1-1/2 minutes on each side. Mix in the onions and cook for another minute. Sprinkle the flour on the chicken on both sides. Lightly brown the flour coating.
- Add the water and whisk, dissolving the flour and cooking until the mixture thickens. Lower the heat, cover the skillet, and simmer for 5 minutes or until the chicken registers 160°F in the center on an instant read thermometer. Transfer the chicken to a platter and tent with foil to keep warm.
- Cook the sauce on a medium boil until reduced to about 1/2 cup. In a small bowl, mix the dry mustard with the Dijon and 2 tsp water, and stir until smooth. Remove the pan from the heat and stir the mustard mixture into the sauce. Return the chicken pieces to the pan and reheat for about 5 minutes. Serve the chicken covered with the sauce.
- * If you are using bone-in breasts like I did, brown them in the oil and then place in the oven and bake until just cooked through - the cook time will depend on the thickness of the chicken. My large, thick pieces took about 18 minutes at 400°F.
- When done, transfer to plate and set aside. In the hot skillet, sprinkle the flour over the pan drippings, stirring until smooth. Whisk in the water and wine. Cook over medium heat until it thickens. Remove from the heat and whisk in the mustard mixture. Taste and adjust seasonings. Transfer the chicken to serving plates, drizzle some of the sauce over each piece and serve, passing remaining sauce at the table.
- Yield: 4 servings
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