Dinner · French
Poulet à la moutarde
French bistro chicken thighs in a creamy Dijon and tarragon sauce, with green beans.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 plates- 400 g chicken thighs, boneless skinless
- 1 tbsp olive oil
- 40 g shallot, finely chopped
- 200 ml chicken broth
- 2 tbsp Dijon mustard
- 60 g light sour cream
- 1/2 tsp dried tarragon
- 250 g green beans, trimmed
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Season the chicken with salt and pepper and brown it in the oil in a skillet for 5 minutes per side. Set aside.
Cook the shallot in the pan for 2 minutes, then add the broth and scrape up the browned bits.
Return the chicken, cover and simmer for 10 minutes, until cooked through.
Stir the mustard, sour cream and tarragon into the sauce and warm gently for 2 minutes without boiling.
Meanwhile, steam the green beans for 5 minutes. Serve the chicken and sauce with the beans.