Poulet A La Mourtade (Chicken Dijon) Recipe

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Poulet A La Mourtade (Chicken Dijon)
  • Chef: Chef Ravi
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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.