Chicken Breasts with Wine and Mustard

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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.

Notes

  1. ↑ Half a cup of red port may be substituted for the wine.
  2. ↑ The sauce can be doubled by just doubling the cream and stock. The flavor is a little milder, but still quite good.
  3. ↑ We typically use a course or stone ground mustard.
  4. ↑ If adding the tomato, add it to the sauce after adding the mustard.
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