Poulet a la moutarde

Yield: 4 Servings

Measure Ingredient
¼ pounds Butter plus
1 tablespoon Butter
2 tablespoons Vegetable oil
4 \N 8-oz chicken breasts; boned & skinned
3 tablespoons Cognac
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


From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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