Chicken With Mustard Creampoultry 1/3 each all purpose flour 1/2 each dry white wine 1 each salt 2 each whipping cream 1 each fresh ground pepper 1/2 each dijon mustard 6 each boneless -- chicken breast 1 each fresh parsley sprigs 3 tablespoon chopped shallots 1 each freshly cooked rice 4 tablespoon unsalted butter 1 x fresh 4 tablespoon 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. Recipe By : From: Date: 05/28 |
