Chicken Breasts in Piquant Cream
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 25 min |
| Source | Chicken Breasts by Diane Rozas (pg 22) |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 2 whole chicken breasts (~2 lbs), skinned, boned, and halved
- salt and pepper to taste
- 4 T butter
- 4 garlic cloves, peeled and halved
- 4 T white wine vinegar
- 5 T dry white wine
- 1 T Dijon-style mustard
- 4 T tomato puree
- 1/4 c heavy cream
- 1 t Worcestershire sauce
Preparation
Sprinkle the chicken breasts with salt and pepper.
In a saute pan or heavy skillet over medium heat, melt the butter. Add the chicken breasts and the garlic and saute for 2-3 minutes on each side, or until the chicken breasts are lightly browned. Pour in the vinegar and wine; continue cooking for 5-7 minutes more, or until the liquid has almost totally evaporated. Remove the chicken breasts to a heated platter and keep warm. Discard the garlic.
To the pan add the mustard and tomato puree and stir until smooth, using a few drops of wine if necessary. Place the pan over very low heat, stir in the cream and Worcestershire sauce, and whisk until well blended. Heat through and pour over the chicken breasts.
