Cook's Country

Chicken Breasts with Mustard-Cream Sauce

HE INSTRUCTORS AT my French-technique-focused culinary school taught me how to make poulet à la moutarde, a dish of bone-in chicken parts slowly braised in a rich, creamy mustard sauce. The ingredient list was simple: chicken, onion, garlic, milk or cream, and Dijon mustard. Sometimes wine, crème fraîche, or an herb was added to the mix. But the finished dish was always greater than the sum of its

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