This recipe comes from my French friend Flora. It is a classic French dish and is extremely popular in the region she is from; La Bresse, which is a region in France that is known for its chicken; poulet de bresse, http://en.wikipedia.org/wiki/Bresse_(chicken).
There are many variations of the recipe Flora gave me. This is the most basic one, but can be transformed into a fancy meal with more time and money. Mushrooms, garlic and onions can be added to the recipe and you can also use a full chicken instead of just the breasts. The recipe is called Poulet à la Crème if you choose not to add the Dijon mustard.
Georges Blanc is a world-renowned chef who was born in the same town where Flora grew up and still has a fine dining restaurant in the area where he serves a Poulet à la Crème that is really popular. Flora tells me Blanc’s mother’s recipe is “legendary” to locals.
Ingredients
- 1 1/2 – 2 lbs chicken breast
- 1 cup white wine (any white wine works, I used Sauvignon Blanc)
- 3/4 cup light cream
- 1 tbs Dijon mustard (Grey Poupon works the best)
- olive oil
- salt and pepper to taste
Cook the chicken with olive oil, salt and pepper in a skillet on high heat until golden brown.
When chicken is browned, add wine and continue to cook on high heat until wine is reduced by half.
After wine is reduced, add cream and bring temperature down to medium heat to allow sauce to thicken.
As sauce thickens, stir in Dijon Mustard.
Once the sauce is thick turn off heat and serve over rice, couscous, or quinoa.
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