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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