Maille Canada

Chicken with Maille gherkins sauce

Add a delectable but unexpected extra-tart crunch to freshly roasted chicken by adding Maille Crunchy Gherkins to this velvety cream sauce. Serve with fresh vegetables.

Chicken with Maille gherkins sauce


  • 6 boneless skinless chicken breasts, pounded thin (you can also use pork cops with this sauce)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 1⁄2 cups heavy cream
  • 2 tablespoons butter
  • 1⁄2 cup chicken broth (or dry white wine)
  • 1⁄3 cup Maille L’Original crunchy gherkins cut into 1 by 1/4 inch strips
  • 1 1⁄2 tablespoons Maille Old Style Whole Grain Dijon mustard Or NEW Maille tarragon Dijon mustard (and skip the fresh tarragon)
  • 1 1⁄2 teaspoons fresh tarragon, chopped or 1⁄2 teaspoon dried tarragon (skip if you used New Tarragon mustard)
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoon of chopped fresh chives


  1. Boil the cream until it thickens and reduces to approximately 3/4 cup - about 20 minutes.
  2. Season the chicken with salt and pepper and sauté in butter 3 to 4 minutes per side, remove and keep warm.
  3. Add chicken broth to the skillet and boil until it reduces by half. Make sure to scrape all sugars from the bottom of the pan.
  4. Add the Maille Gherkins, the cream and the Maille Dijon mustard and reheat gently on a medium stove top without boiling.
  5. Add the herbs and return the chicken to the pan long enough to heat it through. Turn to coat with the sauce and serve with fresh vegetables.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille