Yield: 4 Servings
|¼ pounds||Butter plus|
|2 tablespoons||Vegetable oil|
|4 \N||8-oz chicken breasts; boned & skinned|
|¼ cup||Minced shallots|
|1 cup||Dry white wine|
|3 tablespoons||Dijon-style mustard|
|\N \N||Salt and pepper|
|1 \N||Egg yolk|
|1 teaspoon||Lemon juice (or more to taste)|
|1 cup||Heavy cream|
In a stainless steel or enameled skilet, melt ¼ pound butter & the oil over moderately high heat. Add the chicken breasts & cook until lightly browned. Remove the chicken to a platter & cover with foil to keep warm.
Heat the cognac in the same skillet. Ignite with a match, stirring until the flame dies. Add the remaining 1 tbs. butter to the pan, allow to melt, & add the minced shallots. Cook, stirring frequently, until lightly browned. Return the chicken to the pan. Combine the wine & mustard & pour the mixture over the chicken. Add salt & pepper to taste. Cover & let simmer until the breasts are resilient when touched & fork tender, about 15 to 20 minutes. Do not overcook to produce a tough, dry dish. Separately, mix the egg yolk, lemon juice, & cream together in a small bowl. Pour the mixture over the breasts in the skillet. Stir this mixture into any liquid that has formed in the skillet & toss the breasts to coat thoroughly.
Without boiling, continue to cook for 1 to 2 minutes. Place the breasts on individual heated serving plates & spoon the sauce evenly over each. Serve with Mousse de Poireaux. (See Recipe) PETIT CAFE
SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .