Description
Émincés de Poulet Moutarde Lardons Champignons
Ajoutez une pointe d’ail pour rehausser les saveurs de ce plat réconfortant.
Ingrédients:
4 filets de poulet
120 g de lardons
200 g de champignons de Paris
1 c. à soupe de moutarde de Dijon
150 ml de crème épaisse
2 gousses d’ail, hachées
Sel et poivre
Préparation:
Faites revenir l’ail et les lardons dans une poêle. Retirez et réservez.
Faites dorer les filets de poulet.
Ajoutez les champignons et la moutarde, puis mélangez bien.
Incorporez la crème et laissez mijoter avec les lardons 10 minutes.
Servez avec des légumes vapeur.
#SaveurAillée
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare all ingredients: slice the mushrooms, mince the garlic, and pat the chicken breasts dry. Season the chicken generously with salt and pepper.
- In a large skillet or frying pan over medium heat, cook the lardons until crispy. Add the minced garlic and cook for 30 seconds until fragrant. Remove the lardons and garlic with a slotted spoon, leaving the fat in the pan.
- Increase the heat to medium-high. Add the chicken breasts to the hot fat and cook for 5-7 minutes per side until deeply golden brown and cooked through. Remove and set aside on a plate.
- In the same pan, add the sliced mushrooms. Cook for 5-6 minutes until they have released their water and are browned.
- Reduce heat to medium. Stir in the Dijon mustard until it coats the mushrooms. Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the cooked lardons, garlic, and chicken breasts (along with any juices) to the pan. Spoon the sauce over the chicken. Let the dish simmer gently for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of fluffy mashed potatoes, buttered egg noodles, or steamed rice. For a lighter option, steamed green beans, broccoli, or a simple green salad with a vinaigrette provide a perfect contrast. Garnish with fresh chopped parsley for a touch of color.
How-to Summary
Quickly cook lardons and garlic, then set aside. Brown seasoned chicken breasts in the same pan. Cook mushrooms, then stir in mustard and cream. Return everything to the pan and simmer for 10 minutes to create a unified, creamy mustard sauce.
Frequently Asked Questions
Can I use a different type of meat? Yes, this sauce works wonderfully with pork chops or even turkey cutlets. Adjust cooking times based on the thickness of the meat.
How can I make the sauce thinner or thicker? For a thinner sauce, add a splash of chicken broth. For a thicker sauce, let it simmer uncovered for a few extra minutes or create a slurry with a teaspoon of cornstarch and a tablespoon of water, then stir it in.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat crème fraîche can be used, though the sauce will be less rich. Avoid milk as it may curdle.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little broth or cream if the sauce has thickened too much.
Can I prepare this dish in advance? You can prepare the components ahead, but for best texture, combine and simmer just before serving. Pre-cooked chicken may become dry if reheated in the sauce for too long.
Common Mistakes to Avoid
- Crowding the Pan: Avoid adding too many ingredients at once. Brown the chicken in batches if necessary to ensure a proper sear, not a steam.
- Overcooking the Garlic: Garlic burns quickly. Add it to the lardons just at the end of their cooking time to toast it without turning it bitter.
- Using Cold Cream: Let the heavy cream come to room temperature before adding it to the hot pan to prevent curdling.
- Skipping the Simmer: The final 10-minute simmer is crucial for the flavors to combine and the sauce to reach the right consistency. Don’t rush this step.
Conclusion
Émincés de Poulet Moutarde Lardons Champignons is the epitome of a comforting, flavorful French bistro-style meal that is deceptively simple to make at home. By following this guide and avoiding common pitfalls, you can master a dish that feels both rustic and elegant. The combination of savory lardons, earthy mushrooms, sharp Dijon, and rich cream creates a symphony of flavors that is sure to become a weeknight favorite. Bon appétit!
