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Recipe

CHICKEN BREASTS WITH WINE AND MUSTARD

4 servings

Ingredients

  • 2 whole chicken breasts, skinned and boned
    salt and black pepper to taste
    6 tablespoons butter
    3 shallots, minced
    3/4 cup dry white or red wine
    1 cup heavy cream
    1/4 cup chicken stock
    4 tablespoons grainy mustard, (Meaux or Pommery)

Preparation

  • Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
    Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
    Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
    Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
    Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
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Chicken breasts with wine and mustard

============================================= Ashburn, United-States-of-America, North America and 195 countries in the world sharing their cultural heritage through food. Become a contributor.
Chicken breasts with wine and mustard | wefacecook.com Email Pinterest Twitter Facebook Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Ashburn, United-States-of-America, North America and 195 countries in the world sharing their cultural heritage through food. Become a contributor.
==============================================