Chicken with mustard cream
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Chicken with mustard cream
  Chicken    Mustard    Creams  
Last updated 6/12/2012 1:14:09 AM. Recipe ID 42928. Report a problem with this recipe.
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      Title: Chicken with mustard cream
 Categories: Breads, Muffins & r
      Yield: 1 Servings
 
    1/3    All purpose flour
    1/2    Dry white wine
      1    Salt
      2    Whipping cream
      1    Fresh ground pepper
    1/2    Dijon mustard
      6    Boneless -- chicken breast
      1    Fresh parsley sprigs
      3 tb Chopped shallots
      1    Freshly cooked rice
      4 tb Unsalted butter 1 x fresh
      4 tb Unsalted butter 1 x fresh
 
  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 1 1/2
  C. Stir in the mustard and then pour the sauce over the chicken.
  Garnish with parsley and serve immediately with rice.
  
  




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Recipe ID 42928 (Apr 03, 2005)

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