Side Pannel
Chicken with Mustard Cream
Chicken with Mustard Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Quick Breads
Ingredients List
- 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 tb Chopped shallots
- 1 Freshly cooked rice
- 4 tb Unsalted butter 1 x fresh
- 4 tb Unsalted butter 1 x fresh
Directions
parsley sprigs 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.
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.
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