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CHICKEN BREASTS WITH WINE AND MUSTARD
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutess
Totaltime: 0 minutes
Ingredients
- 2 whole chicken breasts, skinned and boned
- salt and black pepper to taste
- 6 tablespoons butter
- 3 shallots, minced
- 3/4 cup dry white or red wine
- 1 cup heavy cream
- 1/4 cup chicken stock
- 4 tablespoons grainy mustard, (Meaux or Pommery)
Preparation
-
Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
main ingredients: chicken wine cream mustard type of dish:
main
Country cuisine:
France specific recipes:
entertaining season and occasion:Fathers-Day Type of meal:
dinner
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