Chicken with mustard cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | each | All purpose flour |
| ½ | each | Dry white wine |
| 1 | each | Salt |
| 2 | eaches | Whipping cream |
| 1 | each | Fresh ground pepper |
| ½ | each | Dijon mustard |
| 6 | eaches | Boneless -- chicken breast |
| 1 | each | Fresh parsley sprigs |
| 3 | tablespoons | Chopped shallots |
| 1 | each | Freshly cooked rice |
| 4 | tablespoons | Unsalted butter 1 x fresh |
| 4 | tablespoons | 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 1½ 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