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POULTRY
Birds of all sizes may now be obtained all year round. The
youngest birds are called Baby Chicks (french-poussins) , Spring
chickens ( french-petits poulets), these are normally grilled or
fried. The birds most popular are roasting chickens (french-poulets),
capons (french-chapons), these may be prepared in a number of ways,
roasting, braising or boned for escalopes. Older birds (french-poules)
are used for boiling to make delicious soups (french - potages).
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| Ingredients:
4 spring chicken breasts
50 g butter
6 chopped Shallots
4 dl of single cream
3 tablesp. Dijon Mustard
2 glasses of white wine (any old white wine left over from
a meal)
Salt & Ground Pepper
Decoration
chopped fresh parsley & chives
diced tomatoes (remove skin, cut into 4, remove the seeds, then
dice up)
WINE Chardonnay
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ESCALOPES DE POULET A LA MOUTARDE DE DIJON AU VIN BLANC
is one of my favourites. It's simple to prepare and is
served with a delicious mustard cream sauce and served with a selection
of fresh spring vegetables, (potatoes, peas, carrots etc.)
1. Fry the breasts lightly in hot butter, remove the breasts
from the saucepan and drain. In the same hot butter fry the
chopped shallots, once coloured add the 2 dl of white wine, stirring
occasionally, simmer for at least 5-10 mins.
2. Return to the saucepan the lightly brown chicken
breasts. Season with salt & the ground pepper. Cover and leave
to simmer for at least 20 mins. (Add a little water if you
see that the chicken breasts look dry!, if not they'll burn and
they'll be no sauce to mix in the cream and mustard).
3. Once the chicken breasts are cooked, remove onto
a serving dish, keep warm by putting the dish in a warm oven or
cover with aluminium foil.
4. Strain the sauce (there should be at least 2 dl)
into a bowl. Clean the saucepan. Put the strained
sauce back into the saucepan over a low heat. Whisk
the 4 dl single cream with the Dijon mustard into the
hot sauce over low heat. Simmer to reduce it to the
required thickness (do not boil), season if need.
5. If you find the sauce a little thin add a thickening
agent, like a little cornflour mixed with a drop of water.
6. Arrange the cooked steamed spring vegetables in a
shallow dish, with the chicken breasts in the centre, pour
over the creamy mustard sauce, sprinkle with the chopped herbs and
diced tomatoes. Serve very hot. Servers 4 people.
BON APPETIT!!
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Favourite French RECIPES 
