Pan-Fried Chicken with Tarragon Mustard

Pan-Fried Chicken with Tarragon Mustard


Flavorful pan-fried chicken is crispy on the outside with a savory layer of bright green Fallot tarragon mustard tucked under the crust. One, of only a handful, of firms still producing artisanal French Dijon, Fallot diligently adheres to old-world traditions.


1 medium onion, finely chopped

1 tablespoon flat-leaf parsley, finely chopped

3 tablespoons Edmond Fallot Tarragon Dijon Mustard

1/4 cup olive oil, plus more for frying

Flour for dredging

4 boneless, skinless chicken breast

Lemon wedges for serving

In blender or a food processor, combine onion, parsley, mustard and olive oil. Puree mixture into a thick, smooth paste. Pour mixture into a large bowl.

Place flour in shall dish and dredge cutlets, shake off any excess. Dip chicken into mustard puree and then back into flour.

In large skillet, heat 1/4 inch olive oil. When oil is hot, fry chicken pieces for about 4 minutes on each side until well browned and cooked through (cooking time will depend on the thickness of breasts).

Serve warm with lemon wedges.

Recipe by: Allison Boomer


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