I have a lot of great memories of helping my grandmother, Mimi, make Jacques Pepin’s chicken and mustard recipe. She often used chicken thighs instead of chicken breasts. This is my take on that dish that’s so engrained in memories of my childhood.

Poulet à la Moutarde (Chicken with Mustard and Vegetables)

Recipe details

Serves

4-6

Ingredients

  • 4 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 ½ cups chicken stock
  • ½ cup heavy cream
  • 1 lemon, zest and juice
  • Grapeseed oil
  • 2 zucchini, cut into 1⁄4-inch rounds
  • 1 small fennel bulb, sliced, with core intact
  • 10 large white button mushrooms, sliced 1⁄4-inch thick
  • 1 clove garlic, crushed
  • 3 tablespoons butter
  • 3 Roma tomatoes, peeled, seeded, and cut into eights
  • 4 (6-ounce) boneless, skinless chicken breasts, sliced into thin cutlets
  • Sea salt
  • Freshly ground black pepper
  • 20 fresh basil leaves

Method

  1. In a medium bowl, whisk together the two mustards, chicken stock, heavy cream, and the zest of the lemon; set aside.
  2. Heat enough grapeseed oil to coat a large sauté pan over medium-high heat. Add the zucchini, season lightly with sea salt, and cook, turning until golden brown, about 3 minutes. Transfer to a tray; set aside.
  3. Wipe the pan clean and return it to medium-high heat. Add more grapeseed oil and the fennel and cook until lightly golden brown, about 2 minutes. Season lightly with sea salt. Transfer to the tray.
  4. Wipe the pan clean and return it to medium-high heat. Add more grapeseed oil and the mushrooms, and sauté until golden, about 30 seconds. Add the garlic and season lightly with sea salt. Just before the mushrooms are done, squeeze in some lemon juice and toss the mushrooms around. Transfer the mushrooms to the same tray.
  5. Wipe the pan clean and return it to medium heat. Add more grapeseed oil and the chicken, season with salt and pepper; cook until golden brown, about 2 minutes on each side. Cook the chicken in batches so as not to overcrowd the pan. Transfer the chicken to a plate and allow to rest.
  6. Deglaze the pan with the mustard mixture, increase the heat to medium-high, and bring to a boil; cook until the sauce thickens slightly, about 2 minutes. Swirl in the remaining 2 tablespoons of butter. Reduce the heat to a simmer. Add the tomatoes and cooked vegetables. Return the chicken and its juices to the pan and continue to simmer until cooked through, 30 to 45 seconds. Taste and season with salt and pepper and a squeeze of the lemon juice.
  7. To serve: Arrange the chicken on a platter. Add the basil leaves to the pan and allow them to wilt. Spoon the vegetables and sauce over the top. Serve immediately. Enjoy!