For the Love of Mustard
The love between the French and their mustard is one that has a deep history. Mustard is one of the most popular condiments in America, but France’s love of this tangy condiment takes it to an entirely new level. By the 13th century, Dijon, France had become the mustard hub of the entire country! A large part of the popularity was due to the Duke of Burgundy, who was a huge fan of the condiment.
Mustard is made from mustard seeds that are ground up and mixed with ingredients like vinegar, lemon juice, salt, water, and spices to form a paste. When the mustard seeds are ground with a stone mill, a coarse texture is created, resulting in what’s known as stone ground mustard. Stone ground mustard comes in a plethora of different flavors, but one thing remains the same: it is delicious!
French Mustard Chicken
Dijon mustard is perhaps the most famous French mustard. Accidentally created by Jean Naigeon, when he swapped vinegar for green grape juice, Dijon mustard is known for its robust flavor and tangy taste. Dijon mustard is wonderful as an addition to rubs, sandwiches and vinaigrettes and comes in a range of different intensities as well!
French mustard is an ingredient that is widely used in French cooking. One of the most authentic, and popular French dishes using this ingredient is Poulet à la moutarde, Mustard Chicken. Give this traditional French recipe a try!
4 Chicken breasts, thighs or drumsticks
1 1/2 Tablespoons butter
1 1/2 Tablespoons vegetable oil
2 Tablespoons chopped shallots
1 Tablespoon chopped garlic
3 Tablespoons French Mustard (Dijon works best!)
1 Cup heavy cream
1/2 Cup dry white wine
1/3 Cup chopped fresh parsley
In a large skillet, heat butter and oil over medium high heat.
Add chicken breasts and sauté for 4 minutes per side.
Remove the chicken from the pan. Reduce heat to medium, then add garlic and shallots and sauté for 3 minutes, being careful not to burn the garlic.
Add mustard to the pan, blending well. Deglaze with white wine for roughly 3 minutes.
Add cream and allow the sauce to thicken slightly. Return chicken to pan and cook in the sauce for 5 minutes or until internal temperature of chicken is 160°F.
Once ready, sprinkle fresh parsley on top and serve.