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
SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .