Chicken with mustard cream

1 servings

Ingredients

Quantity Ingredient
⅓ each All purpose flour
½ each Dry white wine
1 each Salt
2 eaches Whipping cream
1 each Fresh ground pepper
½ each Dijon mustard
6 eaches Boneless -- chicken breast
1 each Fresh parsley sprigs
3 tablespoons Chopped shallots
1 each Freshly cooked rice
4 tablespoons Unsalted butter 1 x fresh
4 tablespoons Unsalted butter 1 x fresh

Directions

parsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken and shake off excess. Melt 2 Tbsp. of the butter in a heavy large skillet over medium high heat. Add the chicken and cook until chicken is springy to the touch, about 5 to 8 minutes per side. Remove to a warm platter and keep warm. Melt the remaining butter in the skillet over medium heat. Add the shallots and cook until translucent, stirring occasionally, about a minute.

Raise the heat to high and add the wine. Bring to a boil, scraping up any browned bits. Reduce heat to medium and simmer until wine is reduced by half, about 4 minutes. Stir in the cream. Continue simmering until sauce is reduced to 1½ C. Stir in the mustard and then pour the sauce over the chicken. Garnish with parsley and serve immediately with rice.

Recipe By :

From: Date: 05/28

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