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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chicken with Mustard Sauce

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Chicken with Mustard Sauce
Bon Appétit Archives

1/3 cup flour
Salt
Freshly ground black pepper
6 boneless chicken breast halves, pounded flat
4 tablespoons unsalted butter
3 tablespoons chopped shallots
1/2 cup dry white wine
2 cups heavy cream
1/2 cup Dijon mustard
Fresh parsley sprigs
Rice (accompaniment)

Mix flour, salt and pepper on plate. Pat chicken dry. Dredge in flour mixture.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until just springy to touch, about 3 minutes per side. Transfer chicken to platter. Keep warm.
Melt remaining butter in same skillet over medium heat. Add shallots and
cook until translucent, stirring occasionally, about 1 minute. Increase heat to high. Add wine and bring to boil, scraping up any browned bits. Reduce heat to medium. Simmer until wine is reduced by half, about 4 minutes. Stir in
cream. Continue simmering until sauce is reduced to about 1 1/2 cups. Stir
in mustard. Pour sauce over chicken. Garnish with parsley. Serve
immediately with rice. Serves 4 to 6.
 

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