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.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip