Poulet Gaston Gérard

Method

1. 1 Sear the chicken in butter for 7 minutes on each side until the skin is golden brown, then transfer to a baking sheet.
2. 2 Pour white wine into the pan, scrape the bottom to remove all the brown sediment, then simmer until it reduces to half its original volume.
3. 3 Turn off the heat before stirring in the mustard; high heat will cause the mustard to lose its pungent flavor and turn bitter.
4. 4 Mix the cream and half of the cheese into the sauce and pour it evenly over the chicken.
5. 5 Sprinkle the remaining cheese with breadcrumbs and bake at 200 degrees for 20 minutes until golden brown and crispy.

With an appliance

• Air fryer 50 min

  Replace step 5: lightly spray oil around the chicken, use a 215-degree hot air fryer for 13 minutes, rotating the tray at minute 6. The strong airflow shortens the cooking time by about one-third compared to an oven and sears the surface faster.