Chicken with Mustard and Tricolour Peppers

Name: Chicken with Mustard and Tricolour Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces chicken breasts (boneless, skinless); 1 tablespoon olive oil; 3 tablespoons Dijon mustard; 250 ml heavy cream (or 1 cup); 1 teaspoon honey; 1 medium red bell pepper (sliced); 1 medium yellow bell pepper (sliced); 1 medium green bell pepper (sliced); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

50 min 4 servings Medium

All Recipes

Chicken with Mustard and Tricolour Peppers

Savoury chicken with a creamy mustard sauce and vibrant peppers.

Prep

15 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Get ready to indulge in a flavour-packed dish that combines tender chicken with a creamy mustard sauce and the vibrant hues of tricolour peppers. Poulet à la moutarde et poivrons tricolores is a classic French recipe that brings both colour and taste to your dining table. This dish is perfect for a family dinner or an elegant evening with friends. The sharpness of the mustard perfectly complements the sweetness of the peppers, creating a delightful balance of flavours. It's a straightforward yet impressive recipe that will quickly become a favourite.

Ingredients

Servings

For the Chicken

For the Sauce

For the Peppers

Seasonings

Instructions

Prepare the Ingredients

Slice the bell peppers into even strips. Season the chicken breasts with salt and freshly ground black pepper.

Pro tip: Ensure even slices of peppers for consistent cooking.

Sear the Chicken

Heat olive oil in a large pan over medium-high heat. Add the chicken breasts and sear until golden brown on each side, about 5 minutes per side.

Pro tip: Searing locks in the juices and adds flavour.

Cook the Peppers

Remove the chicken and set aside. In the same pan, add the sliced peppers. Sauté until softened, about 5-7 minutes.

Pro tip: Use a spatula to stir and prevent sticking.

Make the Sauce

Lower the heat to medium. Stir in Dijon mustard and honey, then add the heavy cream. Mix until well combined.

Pro tip: Adjust mustard to taste for more tang.

Combine Ingredients

Return the chicken to the pan. Spoon the sauce over the chicken and peppers. Cover and simmer for 10-15 minutes until the chicken reaches an internal temperature of 165°F / 74°C.

Pro tip: Use a meat thermometer for accuracy.

Rest and Serve

Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Pro tip: Resting helps retain the chicken's juices.

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Tips & Tricks

<ul><li>Use fresh, high-quality chicken for best results.</li><li>Cut peppers into even strips for uniform cooking.</li><li>Adjust mustard quantity to taste for a spicier kick.</li><li>Let the chicken rest for a few minutes before slicing to retain juices.</li></ul>

Serving Suggestions

Serve this delightful chicken dish with steamed rice or crusty French bread to soak up the creamy mustard sauce. A side of green salad with a light vinaigrette pairs well, adding freshness to the meal. You can prepare the sauce and chop the vegetables ahead of time, storing them in the refrigerator for up to a day. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to maintain the tenderness of the chicken.