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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
- boneless chicken breasts, in pieces; funded
- salt & freshly-ground pepper
- flour
- cup butter
- several chopped shallots
- Equal parts dry white wine (deglaze) then equal chicken broth - 1½ cups each if serving a crowd
- 1 part grainy mustard; 1 part dijon & one dry mustard
- heavy cream (I use fat free Half & half at times) about the same amt as wine & broth
Steps
- * Dredge chicken in flour, salt & pepper
- * Brown in frying pan (part Olive oil part butter - remove from pan
- * add butter and saute shallots until soft
- * deglaze with wine, add broth and mustards
- * return chicken to pan - cook covered for 20 minutes
- * stir in cream, cook another 5 minutes
- * pour over cooked rice