Poulet Gaston Gérard Recipe

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  • 4/5 pieces of boneless chicken or chicken cutlets
  • 1 knob of butter
  • 1 onion
  • 1 glass of white wine
  • 7/8 cup of chicken broth
  • 1 tablespoon of mustard
  • 1/2 teaspoon paprika
  • 1 cup heavy cream
  • 1.764 ounces of grated Comté cheese
  • a few sprigs of thyme


  • Season chicken pieces with salt and pepper.
  • Melt butter (about 15 grams) in a casserole or frying pan and brown the chicken pieces.
  • Remove and set aside the chicken pieces.
  • In the same pan, brown the onion and pour in the chicken broth, mustard and paprika.
  • If you are using an ovenproof casserole, pour in the liquid cream and place the chicken pieces and thyme sprigs. If using a skillet, pour the cream into the skillet. Place the chicken pieces in a baking dish and pour the sauce over them.
  • Sprinkle with grated cheese and bake for 20 minutes at 200 C (400 F).
  • Serve immediately

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