Chicken With Mustard Cream

Recipe Ingredients

1/3		All purpose flour
1/2		Dry white wine
1		Salt
2		Whipping cream
1		Fresh ground pepper
1/2		Dijon mustard
6		Boneless - chicken breast
1		Fresh parsley sprigs
3 tablespoons	45ml	Chopped shallots
1		Freshly cooked rice
4 tablespoons	60ml	Unsalted butter 1 x fresh
4 tablespoons	60ml	Unsalted butter 1 x fresh
		Parsley sprigs

Recipe Instructions

Mix flour, salt and pepper on a plate. Dredge chicken and shake off excess. Melt 2 Tbsp. of the butter in a heavy large skillet over medium high heat. Add the chicken and cook until chicken is springy to the touch, about 5 to 8 minutes per side. Remove to a warm platter and keep warm. Melt the remaining butter in the skillet over medium heat. Add the shallots and cook until translucent, stirring occasionally, about a minute.

Raise the heat to high and add the wine. Bring to a boil, scraping up any browned bits. Reduce heat to medium and simmer until wine is reduced by half, about 4 minutes. Stir in the cream. Continue simmering until sauce is reduced to 1 1/2 C. Stir in the mustard and then pour the sauce over the chicken. Garnish with parsley and serve immediately with rice.

Source:
Cooking Light, March 1995, page 110

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.