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Chicken with Mustard Sauce
Bon Appétit Archives
1/3 cup flour
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
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
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