Mustard Chicken

For 4 people:

– 4 chicken escalopes
– 10 large mushrooms
– 3 tablespoons of Martin-Pouret original mustard
– 1 shallot
– 1 garlic clove
– 15 g butter
– 300 ml dry white wine
– 1 tablespoon of olive oil
– 3 tablespoons of crème fraîche
– A few leaves of thyme
– A few leaves of parsley
– Salt & Pepper

1. Put the chicken escalopes in a salad bowl with the Martin-Pouret original mustard and mix so that they are well coated.

2. Peel and chop the shallot and garlic.

3. Heat the butter and olive oil in a pan. When the mixture starts to crackle, brown the chopped shallot for 3 to 4 minutes, then remove and put to one side.

4. Brown the chicken pieces over a fairly high heat for 5 minutes. Make sure every side is coloured.

5. Return the shallots to the pan, add the white wine, chopped garlic, thyme and a little salt.

6. Cook with the lid on for 30 minutes (the steam must be able to escape a little).

7. Then add the chopped mushrooms. Leave to cook without the lid on for 10 minutes.

8. Add the crème fraîche and a dash of Wasabi (optional) and leave to cook for 3 to 4 minutes on low heat.

9. Decorate with the parsley just before serving.