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Poulet A La Mourtade (Chicken Dijon) Recipe

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Poulet A La Mourtade (Chicken Dijon)
  • Chef:
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:

A sharp restaurant styled dish laced in mustard and cooked in a creamy, butter milk based sauce.

Ingredients of Poulet A La Mourtade (Chicken Dijon)

  • Bechamel sauce
  • Butter milk
  • Refined flour

  • For the chicken:
  • Chicken breast, thinly sliced
  • 2 Tbsp mustard sauce
  • 2 Tbsp oil
  • 1 tsp butter

  • Main preparation:
  • 1 Tbsp oil
  • 2 Tbsp chopped shallots
  • 1 Tbsp garlic
  • 1 Tbsp salt
  • 4 Tbsp bechamel sauce
  • 1/4 Tbsp pepper, powdered
  • 4 Tbsp fresh cream

How to Make Poulet A La Mourtade (Chicken Dijon)

  1. For the Bechamel Sauce, add butter, milk and refined flour in a pan and mix it well.
  2. For the chicken preparation, mix mustard and chicken in a bowl and keep aside.
  3. Then heat oil in pan. Add butter, chicken breasts and toast the chicken for about thirty seconds.
  4. Remove the chicken from the pan and keep it aside.
  5. For the main preparation, heat oil in pan.
  6. Add shallots, garlic, Bechamel sauce, chicken, pepper, salt and cream.
  7. Cook the preparation for five to six minutes on low flame.
  8. Poulet a la Moutarde is ready. Serve hot with grilled tomatoes and fried potatoes.
Key Ingredients: Bechamel sauce, butter milk, refined flour, chicken breasts, mustard sauce, butter, oil, shallots, garlic, salt, bechamel sauce, flour, chicken, vegetable oil, black pepper, cream

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