Guy Buffet - Monsieur Jacques
Monsieur Jacques
Guy Buffet
Buy This Art Print At AllPosters.com

 

 

 

 

 logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

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


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

[Flag Campaign icon]

 

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.
 

Index - Poultry Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 04, 2002.