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.
- 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
Once the sauce is thick turn off heat and serve over rice, couscous, or quinoa.