Chicken Breasts with Wine and Mustard: Difference between revisions
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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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]] | ||
Revision as of 02:27, 9 November 2014
| 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
- 1/4 c chicken stock
- 4 T grainy mustard (such as Moutarde de Meaux or Pommery) [2]
- 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, 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.[3] 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.
