Braised Chicken In Dijon Cream Sauce
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Braised Chicken In Dijon Cream Sauce
  Chicken    Poultry    Creams    Sauces  
Last updated 6/12/2012 1:09:58 AM. Recipe ID 37080. Report a problem with this recipe.
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      Title: Braised chicken in dijon cream sauce
 Categories: Poultry
      Yield: 2 Servings
      2    Boned and skinned chicken
           -Breast halves
      3 tb Olive oil
      1 md Onion; chopped -or-
      4    Shallots; chopped
      2    Cloves garlic; chopped
    1/2 c  Dry white wine
 14 1/2 oz Chicken stock
           Salt and pepper; to taste
      3 tb Dijon mustard
      8 oz Heavy cream
  In a skillet with high sides, heat the olive over medium high heat.
  Sear the chicken breast halves in the hot oil about 2 minutes on each
  side, until just golden brown on the outside. Reduce the heat to
  medium, move the chicken to one side, add the onion and garlic, and
  cook a couple of minutes more until the onion and garlic are lightly
  browned. Add the wine and scrape up any browned bits from the bottom
  of the pan. Replace the chicken in the center of the pan, spacing it
  evenly, and add the chicken stock, salt, and pepper. The stock should
  come up only about halfway on the chicken pieces. Bring the liquid to
  a simmer and reduce the heat to low. Partially cover the pan and let
  the chicken braise for one hour, turning the chicken over once or
  twice near the end of the cooking time. Remove the chicken pieces and
  keep warm. To the liquid in the pan add the Dijon and cream, and
  stir. Raise the heat to medium and boil the sauce until it reaches
  the desired thickness. Taste and add salt or pepper if desired. Serve
  the chicken with the warm sauce.

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Recipe ID 37080 (Apr 03, 2005)

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