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Mustard Chicken

(recipe, Maura Berger)

Introduction

Adapted from NYTimes Cookbook (Craig Claiborne) recipe for Chicken Breasts with Tarragon. This is a "method" recipe- quantities are approximated.

Ingredients

1. boneless chicken breasts, in pieces; funded
2. salt & freshly-ground pepper
3. flour
4. cup butter
5. several chopped shallots
6. Equal parts dry white wine (deglaze) then equal chicken broth - 1½ cups each if serving a crowd
7. 1 part grainy mustard; 1 part dijon & one dry mustard
8. heavy cream (I use fat free Half & half at times) about the same amt as wine & broth

Steps

1. * Dredge chicken in flour, salt & pepper
2. * Brown in frying pan (part Olive oil part butter - remove from pan
3. * add butter and saute shallots until soft
4. * deglaze with wine, add broth and mustards
5. * return chicken to pan - cook covered for 20 minutes
6. * stir in cream, cook another 5 minutes
7. * pour over cooked rice