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Le Chaudron recipe
Blanc de poulet moutarde et champignons
Chicken breast with mustard and mushrooms
⏱ 30 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)chicken breast
250 g (9 oz)button mushrooms
2 tbspmustard
100 ml (½ cup)light cream
1onion
1 tbspolive oil
1 pinchpepper
- 500 g (18 oz) chicken breast
- 250 g (9 oz) button mushrooms
- 2 tbsp mustard
- 100 ml (½ cup) light cream
- 1 onion
- 1 tbsp olive oil
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into large, even cubes, then clean and thinly slice the mushrooms.
- Heat the olive oil in the skillet and brown the chicken on all sides for a few minutes.
- Set the chicken aside, then sweat the sliced onion and mushrooms in the same pan until their liquid evaporates.
- Return the chicken to the pan, add the mustard and stir gently to coat.
- Pour in the light cream, stir and simmer 8 min over low heat until the sauce coats the chicken.
- Pepper generously, adjust the seasoning if needed and serve with the hot sauce.
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