Chicken Breasts with Wine and Mustard: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=15 min |Source=''Chicken Breasts'' by Diane Rozas (pg 27) |Yield=2-4 servings |Rating={{Delicious}} }} === Ingredients === * 2 whole..." |
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* 3 shallots, minced | * 3 shallots, minced | ||
* 3/4 c dry white or red wine<ref>Half a cup of red port may be substituted for the wine.</ref> | * 3/4 c dry white or red wine<ref>Half a cup of red port may be substituted for the wine.</ref> | ||
* 1 c heavy cream | * 1 c heavy cream<ref>The sauce can be doubled by just doubling the cream and stock. The flavor is a little milder, but still quite good.</ref> | ||
* 1/4 c chicken stock | * 1/4 c chicken stock | ||
* 4 T grainy mustard (such as Moutarde de Meaux or Pommery) <ref>We typically use a course or stone ground mustard.</ref> | * 4 T grainy mustard (such as Moutarde de Meaux or Pommery) <ref>We typically use a course or stone ground mustard.</ref> | ||
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Sprinkle the chicken breasts with salt and pepper. In a saute pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Saute the chicken breasts for 3-5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm. | Sprinkle the chicken breasts with salt and pepper. In a saute pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Saute the chicken breasts for 3-5 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 saute the shallots briefly. Add the wine | Remove any excess fat from the pan. Over medium heat saute the shallots briefly. Add the wine and deglaze the pan. Add the 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.<ref>If adding the tomato, add it to the sauce after adding the mustard.</ref> Whisk in the remaining 2 tablespoons of butter, one at a time. Return the chicken to the sauce and heat through for another minute. | Whisk in the mustard, combining well.<ref>If adding the tomato, add it to the sauce after adding the mustard.</ref> Whisk in the remaining 2 tablespoons of butter, one at a time. Return the chicken to the sauce and heat through for another minute. | ||
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Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill. | Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill. | ||
=== Notes === | |||
<references /> | <references /> | ||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Chicken]] | [[Category:Chicken]] | ||
Latest revision as of 17:42, 23 July 2017
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Chicken Breasts by Diane Rozas (pg 27) |
| Yield / serves | 2-4 servings |
| Rating | Delicious |
Ingredients
- 2 whole chicken breasts (~2 pounds), skinned, boned, and quartered
- salt and pepper
- 6 T butter
- 3 shallots, minced
- 3/4 c dry white or red wine[1]
- 1 c heavy cream[2]
- 1/4 c chicken stock
- 4 T grainy mustard (such as Moutarde de Meaux or Pommery) [3]
- 1 large tomato, peeled, seeded, and chopped (optional)
Preparation
Sprinkle the chicken breasts with salt and pepper. In a saute pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Saute the chicken breasts for 3-5 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 saute the shallots briefly. Add the wine and deglaze the pan. Add the 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.[4] Whisk in the remaining 2 tablespoons of butter, one at a time. Return the chicken to the sauce and heat through for another minute.
Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
