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Poulet A La Moutarde

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Poulet A La Moutarde
  • Chef:
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  • Chicken coated in mustard, served with an easy Bechamel sauce


  • Bechamel sauce butter milk refined flour: all to taste Chicken preparation thin chicken breasts 2 tbsp mustard sauce 2 tsp oil 1 tsp butter Main preparation 1 tsp oil 2 tsp chopped shallots 1 tsp garlic 1 tsp salt 4 tbsp bechamel sauce Chicken preparation 1/4 pepper powder 4 tbsp fresh cream


  1. For the Bechamel Sauce, add butter, milk and refined flour in a pan and mix it well. The bechamel sauce is ready.
  2. For the chicken preparation, mix mustard and chicken in a bowl and keep aside. Then heat oil in pan.
  3. 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. Add shallots, garlic, Bechamel sauce, chicken, pepper, salt and cream.
  6. Cook the preparation for five to six minutes on low flame.
  7. Poulet a la Moutarde is ready. Serve hot with grilled tomatoes and fried potatoes.