RECIPE: Chicken in a Mustard and Shallot Cream Sauce
Savor the rich, velvety indulgence of Chicken in a Mustard and Shallot Cream Sauce, a dish that transforms simple ingredients into an elegant French-inspired delight. Tender chicken is gently simmered in a luscious, creamy sauce infused with Maison Gabrielle’s dried shallots and a fragrant blend of black and yellow mustard seeds. The result is a perfect harmony of deep, savory flavors with a subtle, tangy warmth. Whether served alongside buttery mashed potatoes, roasted vegetables, or crusty bread, this refined yet comforting dish brings a touch of French sophistication to your table, making every bite an irresistible experience.
Preparation Time: 10
| Preparation Time: |
10 minutes |
| Cook Time: 35 mins | 35 mins |
| Total Time: 45 mins | 45 mins |
| Servings: 4-6 | 4-6 |
Ingredients
CHICKEN
- 700g / 1.4 lb chicken thigh fillets | skinless boneless (4 – 6 pieces)
- 1 1/2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Maison Gabrielle’s Fleur de Sel or table salt
- 1/4 tsp Maison Gabrielle’s freshly cracked Black Peppercorns
- 1/2 tsp Maison Gabrielle’s Garlic Powder
SAUCE:
- 2/3 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 1 1/2 tbsp Maison Gabrielle’s Mustard Seeds
- 1/4 tsp Maison Gabrielle’s Fleur de Sel or table salt
- 1/2 tsp Maison Gabrielle’s freshly cracked Black Peppercorns
- 1 1/2 tsp Maison Gabrielle’s Dried Shallots
- 1-2 tbsp Water | as needed
Directions
COOKING THE CHICKEN:
- Season the chicken generously with the Maison Gabrielle’s Fleur de sel, freshly cracked Black Peppercorns and garlic powder.
- For the chicken thighs, heat the extra virgin olive oil in a non-stick pan over medium-high heat.
- Gently lay the chicken in the pan, smooth side down, and sear for 4 minutes, until a rich, golden crust forms.
- Turn the thighs and cook for another 3 minutes, until the internal temperature reaches 162°F and transfer to a warm plate when finished.
-
For chicken breasts, if using sear on high heat for 2 minutes on each side, achieving an internal temperature of 153°F.
COOKING THE SAUCE:
- Carefully discarding any charred chicken remnants to ensure the sauce remains pure.
- Return the pan to medium heat and add the heavy cream, the Dijon mustard and Maison Gabrielle’s mustard seeds and dried shallots. Stir with a wooden or silicon spoon, allowing the mustard to dissolve seamlessly while gently lifting the flavorful browned bits from the pan for approximately 7 minutes. Once the sauce has warmed through, season with Maison Gabrielle’s fleur de sel, freshly cracked Black Peppercorns.
- If the sauce thickens too much, add a touch of water to achieve the perfect consistency.
- To serve, arrange the chicken elegantly on warm plates and spoon the luxurious sauce over the top. Serve with rice, pasta or over steamed or sauteed spinach for extra flavor.
