The oven-baked chicken escalope recipe will satisfy both young and old gourmands. The combination of gingerbread and mustard is unexpected and convincing, and it complements the poultry beautifully. A huge success!

This dish for chicken escalopes with mustard sauce is one of the most popular on the Plat et Recette website. It is simple to prepare and requires no particular talents to be successful.

So you’ll need the following ingredients for the recipe:

Ingredients:

• 4 chicken cutlets – 100 g Comté – 30 g butter – 1 chopped onion – 10 cl white wine – 1 tsp paprika – 3 tbsp crème fraîche
• Pepper – 2 tbsp chicken stock dissolved in 20 cl hot water

In the oven, preparing chicken escalope au gratin

_ In a casserole dish, brown the chicken in butter with salt and pepper.

_ When the escalopes are golden, transfer them to an oven tray and put aside.

_ Brown the onion in the casserole, then add the white wine.

Allow it to reduce for a few minutes before adding the paprika.

_ Stir well, then add the diluted chicken stock and bring to a boil.

_ Pour the cream over the chicken in the baking dish.

_ Sprinkle with grated Comté and bake at 200°C for 30 minutes.