🐇 French-Style Rabbit / Chicken Breast in Mustard Cream Sauce🇫🇷

Name: 🐇 French-Style Rabbit / Chicken Breast in Mustard Cream Sauce🇫🇷
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 kg of Rabbit pieces (bone-in) or 600 g of Boneless chicken breast; 2 tablespoons of Dijon mustard; 1.5 tablespoons of Whole-grain mustard; 200 g of Crème fraîche; 100 ml of Dry white wine; 100 ml of Chicken or vegetable broth; 3 Shallots, finely chopped ( or 1/2 Onion as a substitute ); 2 cloves of Garlic, crushed; 20 g of Butter 1 tablespoon of Olive oil; A few sprigs of Thyme (fresh or dried); 1 Bay leaf A pinch of Turmeric (optional, for color); 1/2 teaspoon of Honey (optional); Salt and pepper to taste

20 min prep30 min cookabout 60 minutes

Updated 4 Oct 2025

This recipe is inspired by a dish I once enjoyed at a Paris brasserie 😍 tender rabbit served in a rich, creamy mustard sauce. The flavor was so unforgettable that I tried many times at home until I perfected this version. If rabbit isn’t available, chicken breast works just as well. The tang of Dijon mustard combined with the smooth richness of crème fraîche creates a truly French flavor with depth. Serve it with baked potatoes and a fresh salad, and you’ll have an easy way to bring the taste of a Paris brasserie into your own kitchen.✨

Ingredients

For 4 people:

1 kg of Rabbit pieces (bone-in) or 600 g of Boneless chicken breast
2 tablespoons of Dijon mustard
1.5 tablespoons of Whole-grain mustard
200 g of Crème fraîche
100 ml of Dry white wine
100 ml of Chicken or vegetable broth
3 Shallots, finely chopped (or 1/2 Onion as a substitute)
2 cloves of Garlic, crushed
20 g of Butter1 tablespoon of Olive oil
A few sprigs of Thyme (fresh or dried)
1 Bay leafA pinch of Turmeric (optional, for color)
1/2 teaspoon of Honey (optional)
Salt and pepper to taste

[caption id="attachment_7590" align="aligncenter" width="400"] Dijon mustards

* Maille Dijon Mustard and Whole-Grain Mustard : the perfect pair for this creamy French sauce.[/caption]

🐇 French-Style Rabbit / Chicken Breast in Mustard Cream Sauce🇫🇷 ingredients

How to make it

1/ Prepare the meat: Season the meat with salt and pepper, then rub 1 tablespoon of Dijon mustard evenly over the surface. Let it sit at room temperature for 20–30 minutes if possible.
For extra tenderness, you can brine the meat overnight in a mixture of 1 teaspoon salt, 1 teaspoon sugar, and 4 tablespoons water.

2/ Brown the meat: Heat the butter and olive oil in a large pot. Place the meat in a single layer and brown it well, working in two batches if necessary. If using chicken breast, it is enough to brown the outside lightly—do not overcook, as the meat will finish cooking during the braising step.

3/ Make the sauce base: In the same pot, add the shallots and garlic. Cook gently over low heat until fragrant. Pour in the white wine, scraping the bottom of the pot to release the browned bits, and reduce by half.

4/ Braise the meat: Add the broth, thyme, and bay leaf. Return the browned meat to the pot, cover with a lid, and simmer gently over low heat. Turn the meat once during cooking so it cooks evenly.

Rabbit: about 30 minutes

Chicken breast: about 25 minutes
Once done, turn off the heat and let the meat rest in the covered pot for 5 minutes.

5/ Finish the cream sauce: Remove the meat and set aside. Stir in the crème fraîche and the remaining mustard. Simmer gently for 3–5 minutes until the sauce thickens slightly. For extra depth, add a pinch of turmeric for a golden color or a little honey for a rounder, mellow flavor.

6/ Combine and serve: Return the meat to the pot and coat it well with the sauce. Reheat briefly, then transfer to plates. Spoon plenty of sauce over the meat and serve hot.

Rabbit / Chicken Breast in Mustard Cream Sauce baked potatoes salad bread fork

Good to know

🌟 Our Family’s Tips & Serving Ideas 🌟

⭐️The Secret to Tender Meat: Brining rabbit or chicken breast overnight in a simple mix of salt, sugar, and water makes the meat incredibly juicy and tender. This method works especially well for braised dishes.

⭐️Add Honey for a Mellow Finish: Stirring in a little honey after reducing the sauce gives it a smoother, rounder flavor. It’s a small touch, but it really makes a difference!🍯

⭐️The Gentle Aroma of Shallots: Shallots add a mild, delicate flavor that perfectly complements the cream and mustard. No shallots on hand? Half an onion works just fine.🧅

⭐️A Pinch of Turmeric for Color and Flavor: Adding just a pinch of turmeric gives the sauce a warm golden hue and a subtle depth of flavor, making the dish even more appealing.🟡

⭐️Inspired by a Paris Brasserie: This recipe was born from the memory of tender rabbit in creamy mustard sauce at a Paris brasserie. After many attempts, I finally created a version that works beautifully at home. Use crème fraîche for the best silky texture, but be careful not to over-reduce the sauce—it thickens quickly. You can read more about my Paris brasserie experience in a dedicated blog post. 👉 Paris Brasseries – Discovering the Heart of French Dining [caption id="attachment_4751" align="aligncenter" width="422"]

* Lapin à la moutarde I had at a Parisian brasserie: the dish that inspired my recipe.❤️[/caption] ⭐️ Perfect Side Dishes: I love serving this dish with baked potatoes and a simple Lamb's Lettuce salad. Both recipes are shared in separate blog posts—feel free to check them out for the full experience!

👉 Raspberry Vinaigrette & Lamb’s Lettuce Salad – French-Inspired Favorite