Yesterday I made Poulet a la Moutarde — which is French for Chicken in Mustard — from the new cookbook, “My Paris Kitchen,” by David Lebovitz,* an (extremely fortunate) American who lives in Paris. I thought that if it was a hit, I’d post it here this weekend.
No hit. No run. Big error. OK, so it wasn’t bad, but come on: chicken cooked in bacon fat and then topped with creme fraiche? Why not just get a syringe and shoot the fat into my arteries? Or worse, my butt.
In short, this recipe didn’t cut the mustard. Sorry, but a stupid pun seems appropriate here.
In the meantime, I’d like to suggest that you try a Weight Watcher recipe that I recently posted: Lemon Chicken and Broccoli. Unlike the Poulet a la Moutarde, it’s low in fat and WW Points and it’s downright Springlike with its refreshing burst of both lemon zest and lemon juice. Be sure not to overcook the broccoli — you want it to be tender-crisp.
Chicken and broccoli are often combined in Chinese recipes, but this dish really isn’t a stir fry. You can tip it in either an Asian or Mediterranean direction by serving it with rice or pasta. Or neither, for that matter.
After all, you might want to save some Points for a cookie after dinner!
*Thought for the day: If this is the way typical French people eat, why aren’t more of them fat like us?