French Rooster –

On the lookout for a French rooster recipe? You discovered it!

That is the coziest dinner. It’s the culinary equal of a hug out of your dearest buddy. Completely cooked rooster cutlets are served on a mattress of creamy mashed potatoes with a scrumptious Dijon mustard cream sauce and caramelized mushrooms with a little bit of Herbs de Provence. Want I say extra? You might after all simply make the rooster and sauce and serve with different sides in the event you want however the entire dish collectively is divine.

It is a very simple dinner to make. The rooster and sauce portion solely takes about fifteen minutes. You’ll wish to begin about 45-minutes earlier than you need dinner although in the event you’re making the caramelized mushrooms and mashed potatoes. 

French Rooster
2 massive boneless skinless rooster breasts
Sea salt, pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
1 Tbsp butter
1/2 cup rooster broth
1/3 cup heavy cream
1 Tbsp Gray Poupon Dijon mustard
Chives or Italian parsley for serving
Caramelized mushrooms, recipe follows
Mashed potatoes, recipe follows

1. First, begin the mashed potatoes and caramelized mushrooms. See recipes beneath.
2. Rinse rooster breasts and pat dry with a paper towel. Set your hand on one rooster breast and thoroughly slice lengthwise to make two cutlets. Repeat with second breast. Use a rolling pin or the sleek aspect of a meat mallet to pound every cutlet to half an inch thick. Season every cutlet properly with sea salt and black pepper, then dredge each side of cutlets in all-purpose flour.
3. Warmth 1 Tbsp olive oil and 1 Tbsp butter in a big skillet. Add floured rooster to the pan and prepare dinner for 3-5 minutes on either side over medium-high warmth till golden brown and cooked by. (The inner temp ought to learn 165 levels.) Take away rooster cutlets to a plate and put aside.
4. Add rooster broth to skillet and prepare dinner for a number of minutes till the pan is deglazed. Flip warmth to low and  whisk within the cream and dijon mustard. Stir till integrated and heated by.
5. To plate: spoon mashed potatoes in a heaping pile with caramelized mushrooms, prime with rooster cutlets, drizzle with mustard-cream sauce, and sprinkle with chopped herbs.

Caramelized Mushrooms
1 field button mushrooms
4 Tbsp unsalted butter
Herbs de Provence
Sea salt, black pepper

1. Wipe mushrooms clear with a moist paper towel. Quarter the mushrooms and warmth a skillet to medium-low warmth. Soften the butter, then add the mushrooms. Season with Herbs de Provence, sea salt, and black pepper.
2. Decrease the warmth let prepare dinner on low for 45-60 minutes, stirring sometimes, till good and caramelized.

Mama Rose Desk’s Mashed Potatoes
2 medium Yukon gold potatoes
1-2 spoonfuls of bitter cream
2 Tbsp milk
1 Tbsp butter

1. Put potatoes in a pot and canopy with water. Convey to a boil and boil till potatoes are fork tender, about 30-45 minutes relying on the scale of the potatoes. Don’t rush this! 
2. Drain the water from the pot, return potatoes to the pot, and put the lid on for 5 minutes.
3. Switch potatoes to a bowl and use an electrical mixer to beat potatoes with bitter cream, milk, and a little bit of softened butter. Watch out to not overmix the potatoes! You need them good and creamy. Add a bit extra milk or bitter cream to realize desired creaminess.