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