Émincés de Poulet with Mustard, Bacon and Mushrooms – A French Delicacy for Every Day

Émincés de Poulet with Mustard, Bacon and Mushrooms – A French Delicacy for Every Day recept

Name: Émincés de Poulet with Mustard, Bacon and Mushrooms – A French Delicacy for Every Day
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g chicken breasts (cut into thin strips); 2 tablespoons olive oil; salt and freshly ground pepper to taste; 150 g smoked bacon (diced); 1 medium onion (finely chopped); 200 g button mushrooms (sliced); 2 tablespoons full-fat mustard (preferably Dijon); 200 ml cooking cream (30% fat); fresh thyme or chopped parsley for sprinkling (optional)

Easy to prepare
4 serving
30 minutes

Jan, 19. 12. 2025

Print recipe

French cuisine offers many culinary treasures and one of them is the recipe for „émincés de poulet“ – chicken strips in a creamy mustard sauce with bacon and mushrooms. This simple yet aromatic dish will be loved by fans of rich flavors. It is quick to prepare and is perfect for both an everyday lunch and a festive dinner.

For 4 serving

Ingredients

For the meat and preparation:

500 g chicken breasts (cut into thin strips)
2 tablespoons olive oil
salt and freshly ground pepper to taste

For sautéing:

150 g smoked bacon (diced)
1 medium onion (finely chopped)
200 g button mushrooms (sliced)

For the sauce:

2 tablespoons full-fat mustard (preferably Dijon)
200 ml cooking cream (30% fat)
fresh thyme or chopped parsley for sprinkling (optional)

Preparation procedure

Preparing the ingredients: Rinse the chicken breasts, pat dry and cut into thin strips. Finely chop the onion, dice the bacon and slice the mushrooms.
Sautéing the bacon and onion: Heat 2 tablespoons of olive oil in a deep pan over medium-high heat. Add the diced bacon and fry until it becomes crispy and some of the fat renders out. Add the finely chopped onion to the bacon and sauté until the onion softens and turns golden (about 3–4 minutes).
Searing the chicken: Add the chicken strips to the onion and bacon and season lightly with salt. Pepper with freshly ground pepper. Sauté for about 5 minutes, stirring occasionally, until the meat changes color and begins to lightly brown at the edges.
Adding the mushrooms: Add the sliced mushrooms to the pan. Continue sautéing for another 5–7 minutes, until the mushrooms release their liquid and are soft. Reduce the heat to a gentle simmer.
Flavoring with mustard and cream: Stir 2 tablespoons of full-fat Dijon mustard into the slightly cooled mixture. Then pour in 200 ml of cooking cream. Salt and pepper to taste and let simmer for 2–3 minutes so the sauce thickens and the flavors meld. Stir until the sauce is creamy and smooth.
Finishing and serving: Serve the finished émincés immediately sprinkled with chopped thyme or parsley. We recommend serving with: rice (preferably basmati or jasmine rice) mashed potatoes fresh baguette

Total preparation time

Preparing ingredients: 10 minutes
Sautéing and cooking: 20 minutes
Total: 30 minutes

Nutritional information (per serving)

Calories: approximately 420 kcal
Protein: 35 g
Fat: 28 g
Carbohydrates: 6 g
Fiber: 1 g

This dish is nutritious and rich in protein. The mustard and mushrooms provide antioxidants and support digestion.

Tips and variations

White wine for a more intense flavor: When sautéing the bacon and onion add 50 ml of dry white wine and let some of it evaporate before adding the meat.
Light version: Use light cream (12% fat) or a plant-based alternative (e.g., soy cream).
Vegetarian variant: Replace the chicken with cubes of tofu and use smoked tempeh instead of bacon.
Spicier version: Add a pinch of dried thyme or rosemary during simmering.
Side dish: It’s also excellent with whole-grain pasta or roasted potatoes in their skins.