Main Dishes, Poultry

Chicken Breasts In Mustard Sauce

  • 4 Whole chicken breasts
  • ~ Salt and pepper to taste
  • 3 Tbls Buttter
  • 2 Shallots (green onions) finely chopped
  • 1/2 cup Dry white wine
  • 1 cup Heavy cream
  • 3 Tbls Dejon Mustard ("Grey Poupon")
  • 3 Tbls Chives, finely chopped, (optional)

    • Split the chicken breasts in half lengthwise. Cut away any cartilage and connecting tissues. Sprinkle breasts with saltand pepper.

    Heat the butter in a large, heavy skillet and add the breasts in asingle layer. Cook over moderatly low heat three to four minutes or until lightly browned. Turn the pieces and continuecooking seven to eight minutes.

    Transfer the breasts to a warm platter. Add the shallots (green onions) to the skilletand cook, stirring, for about thirty seconds. Add the wine and cook, stirring, about one minute. Add the cream and cookdown until reduced to about three quarters cup. Stir in the mustard; return thebreasts to the skillet and turn into the sauce. Bring to a boil.

    Sprinkle withchives and serve. Brown rice goes well with this dish.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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