Chicken With Mustard Cream
Serves:
Ingredients:
1/3
ea
All purpose flour
1
ea
Salt
1
ea
Fresh ground pepper
6
ea
Boneless, chicken breast
3
tb
Chopped shallots
1/2
ea
Dry white wine
2
ea
Whipping cream
1/2
ea
Dijon mustard
1
ea
Fresh parsley sprigs
1
ea
Freshly cooked rice
Method:
4 T unsalted butter 1 x fresh 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.