Spotlight Montréal: L'Express (Chicken with Mustard Sauce)
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April 27, 2010

Spotlight Montréal: L'Express (Chicken with Mustard Sauce)

L'Express

location: 3927 rue St-Denis, Montréal, QC

Any restaurant that begins a meal with cornichons, dijon mustard & bread is made for me. L'Express is a well-known Parisian-style bistro and needs no introductions for lucky Montréalers. It's been nearly a year since I stumbled upon this gem. If you aren't looking for it… you will stroll right by without noticing the only marking of its location: its name spelled subtly in white tiles on the sidewalk.

I've dined here on every trip to Montréal… and I will be back for round 3 this summer. My first experience was a gorgeous lobster risotto. This last trip I chose a chicken with mustard sauce. I could go on for quite sometime about the perfect sauce… rich and creamy with the perfect amount of lemon. However, I was equally impressed with the preparation of the vegetables: a melee of haricots verts, potatoes, cherry tomatoes and French black olives.

L’Express... I miss you. You are hands down my favorite place to enjoy a meal in Montréal. I love that your plates lack fancy garnishes and are full of only beautifully classic and simple French food. I will see you soon.

Chicken with Mustard Sauce

INGREDIENTS

  • 4 boneless chicken breasts, skin on
  • olive oil
  • 2 tablespoons butter
  • 1 teaspoon garlic
  • 1 shallot, minced
  • 2 lemons, juiced
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon flour
  • 1/4 cup heavy cream
  • 1 teaspoon dijon mustard

DIRECTIONS

Preheat oven to 350 degrees.

Season chicken on both sides with salt and pepper. Coat an oven safe skillet with a little olive oil and place over med/hi heat until hot.
Add chicken skin side down and cook for 3 minutes per side (ending with skin side up). Place skillet in oven and bake for 20 minutes. Remove chicken from skillet and set aside to keep warm.

Drain most of the chicken fat from the skillet. Add the butter, shallot and garlic. Season with salt & pepper and saute until translucent.

Add wine or broth to skillet, deglaze by scraping particles that cling to bottom.

Combine flour and 1/2 cup cream, stirring until smooth; add to skillet. Stir in mustard. Cook over medium heat, stirring constantly, until thickened.

Serve chicken with sauce.

3 comments:

  1. I am SO impressed by your ability to put together a recipe -- and such a beautiful plate job on your FIRST go-round! Kudos.

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  2. Didn't realize this photo wasn't actually from L'Express until I read Jessica's comment. Looks very close to my favourite dish at L'Express! Going to use your recipe tomorrow! Their service and atmosphere, wine list, deserts, seasonal appetizers, etc and late nights are something that I miss a great deal since leaving Montreal. Not to mention their breakfasts!

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  3. Hi Gordon! It is in fact the picture of the dish from L'Express. I do love this restaurant too... but I love Montreal! I hope you enjoy! I've not enjoyed breakfast there... but must try it next time!

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