Looking for a French chicken recipe? You found it!
This is the coziest dinner. It’s the culinary equivalent of a hug from your dearest friend. Perfectly cooked chicken cutlets are served on a bed of creamy mashed potatoes with a delicious Dijon mustard cream sauce and caramelized mushrooms with a bit of Herbs de Provence. Need I say more? You could of course just make the chicken and sauce and serve with other sides if you prefer but the whole dish together is divine.
This is a very easy dinner to make. The chicken and sauce portion only takes about fifteen minutes. You’ll want to start about 45-minutes before you want dinner though if you’re making the caramelized mushrooms and mashed potatoes.
I’m now considering this a signature dish of The Rose Table because one bite and it was clear to me that I would be making this again and again and again.
2 large boneless skinless chicken breasts
Sea salt, pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
1 Tbsp butter
1/2 cup chicken broth
1/3 cup heavy cream
1 Tbsp Grey Poupon Dijon mustard
Chives or Italian parsley for serving
Caramelized mushrooms, recipe follows
Mashed potatoes, recipe follows
- First, start the mashed potatoes and caramelized mushrooms. See recipes below.
- Rinse chicken breasts and pat dry with a paper towel. Set your hand on one chicken breast and carefully slice lengthwise to make two cutlets. Repeat with second breast. Use a rolling pin or the smooth side of a meat mallet to pound each cutlet to half an inch thick. Season each cutlet well with sea salt and black pepper, then dredge both sides of cutlets in all-purpose flour.
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet. Add floured chicken to the pan and cook for 3-5 minutes on each side over medium-high heat until golden brown and cooked through. (The internal temp should read 165 degrees.) Remove chicken cutlets to a plate and set aside.
- Add chicken broth to skillet and cook for several minutes until the pan is deglazed. Turn heat to low and whisk in the cream and dijon mustard. Stir until incorporated and heated through.
- To plate: spoon mashed potatoes in a heaping pile with caramelized mushrooms, top with chicken cutlets, drizzle with mustard-cream sauce, and sprinkle with chopped herbs.
1 box button mushrooms
4 Tbsp unsalted butter
Herbs de Provence
Sea salt, black pepper
- Wipe mushrooms clean with a damp paper towel. Quarter the mushrooms and heat a skillet to medium-low heat. Melt the butter, then add the mushrooms. Season with Herbs de Provence, sea salt, and black pepper.
- Lower the heat let cook on low for 45-60 minutes, stirring occasionally, until nice and caramelized.
Mama Rose Table’s Mashed Potatoes
2 medium Yukon gold potatoes
1-2 spoonfuls of sour cream
2 Tbsp milk
1 Tbsp butter
- Put potatoes in a pot and cover with water. Bring to a boil, put the lid on the pot, and boil until potatoes are fork tender, about 30-45 minutes depending on the size of the potatoes. Do not rush this!
- Drain the water from the pot, return potatoes to the pot, and put the lid on for five minutes.
- Transfer potatoes to a bowl and use an electric mixer to beat potatoes with sour cream, milk, and a bit of softened butter. Be careful not to over mix the potatoes! You want them nice and creamy. Add a bit more milk or sour cream to achieve desired creaminess. Season to taste with salt and pepper.
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3 Comments Add yours
Made this last weekend and it was a huge success! Delicious recipe, thank you.
Fantastic! I’m so glad!